Chicken, Artichoke and Green Bean Casserole

Zone Chicken, Artichoke and Green Bean Casserole

Oats thicken the casserole to give it a great consistency and blend well with the chicken and vegetables.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 14-oz can Artichoke hearts canned - drained, and quartered
  • Salt and pepper to taste
  • 1 lb Green beans - trimmed and cut into 2-inch lengths
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Almond meal
  • 2 cloves Garlic - minced
  • 1 1/2 cups 1% Milk
  • 1 1/4 cups Cooked chicken breast, chopped leftover or Perdue
  • 1/3 cup Rolled oats - old fashioned
  • Cayenne pepper - to taste
  • Cooking spray - olive oil
  • 3/4 cup Mandarin orange sections - in water
Calories 392
Total Fat 12g
Carbohydrates 46g
Fiber 18g
Protein 31g


  1. Drain the artichoke hearts in a colander, quarter the artichoke hearts and squeeze dry with paper towels; set aside.
  2. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain and set aside.
  3. Preheat oven to 425°F.
  4. In a large saucepan, heat olive oil over medium heat. Whisk in almond meal and garlic and cook, whisking, for 1 minute (do not let brown).
  5. Gradually whisk in milk; bring to a boil.
  6. Reduce to a simmer and cook until sauce has thickened, 2 to 3 minutes.
  7. Stir in green beans, chicken and artichoke hearts.
  8. Season with salt, pepper, and a sprinkle of cayenne.
  9. Transfer to a shallow 2-quart baking dish.
  10. Spread the oats on a dinner plate and give them a quick spray with cooking spray. Scatter them over the artichoke/bean mixture.
  11. Push the oats into the mixture so they get moistened with milk. Bake until the sauce is bubbling, 10-12 minutes.
  12. Serve with 1/3 cup mandarin orange sections each for dessert.
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