Creamy Chicken and Polenta Casserole

Name: Creamy Chicken and Polenta Casserole
Prep time: 20 min
Cook time: 36 min
Total time: 66 min
Yield: 2 casseroles (4 servings each)
Ingredients: 1 (32-ounce) container chicken broth; 2 tablespoons butter or margarine; ½ teaspoon freshly ground black pepper; 1 cup yellow cornmeal; ¾ 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); ⅓ cup chopped fresh basil; 1 ½ cups (6 ounces) shredded Italian cheese blend

2 Ratings
2 Reviews

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

Recipe by Oxmoor House May 2005

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Recipe Summary

prep:

20 mins

cook:

36 mins

additional:

10 mins

total:

1 hr 6 mins

Yield:

2 casseroles (4 servings each)

Directions

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.

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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.

Source

christmas with southern living 2005

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steponme

12/12/2015

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

03/01/2012

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.

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Creamy Chicken and Polenta Casserole

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Recipe Summary

Ingredients

Directions

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Reviews (2)

All Reviews for Creamy Chicken and Polenta Casserole

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Creamy Chicken and Polenta Casserole

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews (2)

All Reviews for Creamy Chicken and Polenta Casserole