Prep Time
20 Mins
Cook Time
36 Mins
Other Time
10 Mins
2 casseroles (4 servings each)

This recipe makes two casseroles. Keep one, and give the other to a friend, along with baking instructions.

How to Make It

Step 1

Bring first 3 ingredients to a boil in a large saucepan; gradually whisk in cornmeal. Cook 4 minutes or until thickened and bubbly, stirring constantly. Remove from heat; stir in Parmesan cheese. Spoon polenta evenly into 2 (8") square disposable ovenproof pans (see Note below). Cool 10 minutes.

Step 2

Sprinkle artichoke hearts, peppers, and chicken evenly over polenta. Pour Alfredo sauce over chicken in both pans. Sprinkle with basil; top with Italian cheese blend. Cover and chill until ready to bake.

Step 3

Before baking, place pan on center of a baking sheet. Bake, uncovered, at 350° for 25 minutes or until casserole is thoroughly heated.

Step 4

Note: We tested with Glad OvenWare disposable pans. Clip and save instructions from back or bottom panel, and share these instructions when gift giving.

christmas with southern living 2005

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Ratings & Reviews

Polenta Layer Became Loose

December 13, 2015
I wasn't expecting the polenta to be creamy, thought it be a set layer in the casserole. I tried to lighten it by eliminating the addition of butter and only adding 1/2 cup of Parmesan cheese in the polenta; not sure if that affected the consistency or not. The taste was okay, not sure I'd make it again, I'll see what leftovers are like.

nonnabrusco's Review

March 01, 2012
I love this recipe and everyone that I have served it to has raved about it. It's quick and easy, especially if you use precooked chicken. I usually pan grill chicken tenders and dice them, but that's my preference. I have found that I like to add an extra 1/2 cup of corn meal to make the polenta a little thicker.