Obviously I have a passion for cooking and food… And as far as food is concerned, one of my favorites is goat cheese!
I mean come on – can you blame me?
It’s so flavorful, creamy and rich… You can add it to a salad, make a dip with it or, in this case, use it to top a casserole.
This artichoke chicken bake has a little bit of everything, from artichokes cooked up with the chicken, to being topped with fresh asparagus, cherry tomatoes – and of course, my favorite, crumbled goat cheese.
If you aren’t a goat cheese fan you can swap it out for mozzarella, provolone, or even some asiago… YUM!
I try to do a few things when I come up with these recipes: make wholesome foods with great flavors, have a variety of dishes that are easy to make, and also easy to change. What I mean by “change” is that you can take the base of every recipe and switch up the flavors based on your preference to make something tailored to you.
This is a great weeknight meal, just throw the chicken in the crock-pot in the morning, come home and build the casserole, put it in the oven, and you have a delicious and easy meal.
2 lbs. boneless skinless chicken breast, trimmed
1 packet Italian seasoning dry mix
1 can fat-free chicken broth
1 garlic clove
2 tbsp. lemon juice
1 can marinated artichokes, drained
1 cup shredded six cheese (we used Italian blend)
12-14 asparagus spears, cut in half
1 pint grape tomatoes, sliced
1 4-oz. container crumbled goat cheese
salt & pepper
- Trim the chicken. Once trimmed, place into the crock-pot.
- In a small bowl, whisk together Italian seasoning, chicken broth, garlic, and lemon juice.
- Pour mixture over the chicken, add whole artichokes and stir to combine. Cover and cook on LOW for 6 hours.
- Once the chicken is done, shred the chicken and place it back into the crock-pot and toss in the liquid.
- Preheat the oven to 350°. Spray a 13×9 pan with cooking spray then scoop the chicken/artichoke mixture out of the crock-pot and place evenly in the pan (you can add a little of the liquid from the crock-pot, but not all of it – just enough to keep the chicken moist).
- Sprinkle 1 cup of shredded Italian cheese evenly on top.
- For the asparagus (make sure they are cut in half; makes for easier serving) and tomatoes you can place these however you want on top of the bake, or just mirror what I did in the picture (there is not right or wrong way).
- Sprinkle the goat cheese evenly on top of the asparagus and tomatoes, then sprinkle with oregano, salt and pepper.
- Cover with foil and place in the oven for 15-20 minutes.
- Take off the foil, turn up oven to 425° and cook for another 10-15 minutes until cheese is bubbly and slightly crisp.
- Once it is done, cut into 6 equal slices and serve immediately.
Serving Size: 1 square (1/6th of the pan)
Fat: 12 g *
Carbohydrates: 8 g
Protein: 31 g
* To lower the fat you can sub a low-fat cheese