I had a craving for Jalapeno Artichoke Dip the other night – but that’s not exactly a whole meal for the whole family. So I started the wheels turning and came up with this Jalapeno Artichoke Dip Casserole. It combines the yummy flavors of my favorite cheesy dip with tender chicken and some pasta. And don’t let the whole “Jalapeno” thing worry you – it’s not spicy at all. You just get the flavor of jalapeno with three cheeses and delicious artichoke hearts.
In general, I like to use the Marinated Artichoke Hearts that you find in a glass jar. I know you can find them in metal cans too, but I always feel like I can taste the metal over the flavor. That’s just a personal preference – use what ever type of artichokes you normally use.
Parboiling pasta for casseroles is not entirely necessary, but does seem to make for a more even cook on the pasta. Sometimes when you put dry pasta right into a casserole you end up with some uncooked pieces and some over cooked pieces. And if you precook the pasta to al dente, you usually end up with mushy pasta after baking it in the casserole. This is partly also the result of how much liquid is in the casserole before you bake it. If you put in dry pasta, you need a lot more liquid versus using completely cooked pasta. But if you don’t have any liquid, you don’t get a decent sauce. It’s all a balance really.
This is a very hearty casserole so probably doesn’t need a side dish. But, as always, if you are trying to stretch it for more diners or ensure leftovers for lunches, I would suggest a simple side salad – maybe Caesar – or a steamed veggie.
Now Let’s Get Cookin’!
Jalapeno Artichoke Dip Casserole
- 1 lb Short Pasta
- 1 lb Chicken Thighs boneless, skinless
- 1½ qt Chicken Broth divided
- 2 8oz bricks Cream Cheese
- 1 Jalapeno diced
- 1 12oz jar Marinated Artichoke Hearts chopped
- 2 cup Mozzarella Cheese shredded, divided
- 1 cup Parmesan Cheese shredded, divided
- 1 cup Heavy Cream
- 1 tsp Parsley
- Prepare all of the ingredients. Start water boiling for pasta.
- In sauce pan over medium-high heat, add chicken and one quart of chicken broth. Let boil for 10 minutes. Then remove chicken and chop.
- Once water is boiling, add pasta and cook for half of time listed on package. Drain in colander and transfer to 13×9 baking dish.
- In a bowl, combine cream cheese, jalapenos, artichokes, heavy cream, remaining chicken broth, cooked chicken, and half of mozzarella cheese. Transfer to baking dish with pasta, and stir to combine. Sprinkle with remaining mozzarella cheese, parmesan cheese and parsley. Bake in oven for 25 minutes.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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