A million years ago, when Ira gave me that incredible Le Creuset casserole pan, I asked for submissions for your favorite casserole recipes. I sort of got caught up in so many different food projects, time got away from me. Paltry as this excuse sounds, please be rest assured, casseroles remain at the top of my list of fav foods to eat on a busy night. We got a lot of great submissions, and I want to thank everyone who participated. One submission however stuck out not only because of its great recipe but by is sensational headline grabbing name. May I present you with Wendy Petrosky’s submission;

The Kick-Asserole!

  • 1 container(7oz) of pesto
  • 14 oz raditore(or rotini) pasta cooked and drained (I like whole wheat)
  • 2 cups cooked chicken breast (pre-cooked in package)
  • 1 can cream of chicken soup
  • 14.5oz can Hunt’s diced tomatoes w/roasted garlic
  • 2/3 cup feta cheese
  • 14oz can quartered artichoke hearts (rinse)
  • 1/2 cup parmesan for top
Combine all ingredients (except parmesan) in large bowl,leaving artichokes last and lightly tossed in. Spoon mixture into lightly greased baking dish. Sprinkle with parmesan.
Bake @ 350 for 35-40 minutes.

All measurements are approximate, and sometimes I add a couple of cloves of chopped garlic, extra tomatoes, etc. As with all casseroles, it tastes even better the next day after you re-heat it.

Thanks Wendy! I made this and it was soooo awesome! It was tasty, easy and so quick, it went from zero to kick ass in less then 15 minutes prep time!

My notes: I had some raw chicken breast in the freezer so I cooked up to substitute for the pre-cooked package. I also added some bread crumbs to the top to give some added crunchiness. To finish the meal off, I made a quick garlic bread and we were ready to go. This casserole is kickassa-rolin into my cookbook!

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  2. A Quick Fix: Pasta with Pesto and Fresh Vegetables
  3. Quick and Easy Spinach Pie
  4. Slow Food For SLOW Living: Cassoulet
  5. White Chicken Chili with Coconut and Lime