Creamy Chicken and Polenta Casserole

2 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Cook Time
36 Mins
Other Time
10 Mins
Yield
2 casseroles (4 servings each)
May 2005
RECIPE BY Oxmoor House

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

Ingredients

  • 1 (32-ounce) container chicken broth
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup yellow cornmeal
  • 3/4 cup shredded Parmesan cheese
  • 1 (12-ounce) jar marinated quartered artichoke hearts, drained and coarsely chopped
  • 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  • 4 cups shredded cooked chicken (about 1 large rotisserie chicken)
  • 1 (16-ounce) jar roasted garlic Alfredo sauce (we tested with Classico)
  • 1/3 cup chopped fresh basil
  • 1 1/2 cups (6 ounces) shredded Italian cheese blend

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

steponme
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

nonnabrusco
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.