Chicken Artichoke & Broccoli Bake

This is the least casserole-y casserole. It sure doesn’t feel like the creamy cheesy [delicious] mess the mind immediately goes to when it hears “casserole.” In fact, it might even be classified as healthy. Yes, a healthy casserole. And since it’s a bunch of things thrown together in one dish and baked, it can definitely be called a casserole. I followed this recipe and things went perfectly.

Heat oven to 400 degrees. In a baking dish, combine boneless skinless chicken breasts (1.5-2 lbs), 1 head of broccoli (cut into florets), 2 tbsp oil, salt, and pepper. Layer it in the dish so the chicken is sitting on top of the broc. Separately, in a large bowl, combine ~28 oz artichokes (recipe called for drained canned, I used frozen), 1/2 c. chicken broth, 2 tbsp capers, 2 tbsp butter (melted), 5 cloves of garlic (recipe goes thinly sliced; I went minced), 2 tbsp oil , and salt/pepper. Toss the artichoke mixture and then spoon over the chicken and broccoli. Bake 30-35 min until the chicken is fully cooked. Meanwhile, in a small skillet, brown 1/2 c. panko in 1 tbsp oil over low heat until they’re nice and golden (8-10 min). Transfer the bread crumbs to a bowl to cool, stir in 2 tbsp dill, and salt/pepper. When the casserole comes out of the oven, squeeze lemon all over the top and sprinkle the dill bread crumbs over everything.

It’s not naughty like most casseroles, nor does it fall into the comfort food category like most casseroles. It is, however, a very satisfying one-dish meal. (Those bread crumbs really aid the satisfying quotient.)