Chicken And Bean Sprouts
Creamy chicken and bean sprouts casserole with artichokes and Cheddar cheese, offering a comforting, savory flavor profile perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Simmer chicken breasts until cooked through.
- Remove chicken from bones and cut into pieces if necessary.
- Drain artichoke hearts and arrange them in the bottom of a greased 1 1/2-quart casserole dish.
- Place the cooked chicken over the artichokes.
- Salt to taste.
- Drain bean sprouts and rinse in cold water.
- Add bean sprouts to the casserole dish.
- Mix cream of chicken soup and dry vermouth together and spread over all ingredients.
- Top with shredded Cheddar cheese and paprika.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a lighter version, substitute half the cream of chicken soup with Greek yogurt for a tangy flavor. You can also use rotisserie chicken for a quicker prep. If you want more veggies, consider adding some frozen peas or sliced bell peppers to the mix, which will enhance the dish's nutrition and color. This recipe pairs beautifully with Pumpkin Soup In Pumpkin Shell.
Serving Suggestions
Serve this comforting casserole with a simple side salad or some crusty bread to soak up the creamy sauce. A glass of dry white wine, such as the vermouth used in the dish, complements the flavors beautifully. For a heartier meal, pair it with roasted vegetables or steamed rice to balance the richness of the casserole.
Storage & Reheating
To store leftovers, place the casserole in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, about 20 minutes, or in the microwave for quicker results, stirring occasionally to heat evenly. Ensure it's heated to a safe temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Bean Sprouts contains roughly 180 calories, with 10g protein, 15g carbohydrates, and 10g fat. It is an excellent source of vitamin A (47% of the Daily Value), iron (25% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2480mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking to ensure even cooking. You may need to adjust the simmering time slightly, as frozen chicken takes longer to cook through. Always check that the internal temperature reaches 165°F for safety.
What can I substitute for bean sprouts?
If you don't have bean sprouts, you can substitute with shredded carrots or sliced green onions for a similar crunch. Alternatively, you might try using cooked bok choy or snap peas for a different texture and flavor profile while keeping the dish colorful and nutritious.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply remove it from the fridge and let it sit at room temperature for about 30 minutes before baking, adding a few extra minutes to the cooking time if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).