Easter Celebration - Part 2: Chicken & Artichoke Casserole, Homemade Macaroni & Cheese, and Roasted Asparagus

I posted the recipe for my Fresh Strawberry Cake yesterday. Now, here is Part 2 of my Easter celebration: the rest of our festive bounty!

My mom found a chicken and artichoke casserole recipe in an old church cookbook she was perusing and wanted to try it. It looked good, but I tweaked it and made a few changes here and there. The end result was fantastic! This is a very hearty and flavorful casserole that would be a definite crowd-pleaser. 

Chicken & Artichoke Casserole

2 lbs. boneless, skinless chicken breasts

Olive oil

Salt & pepper

1 can artichoke hearts, drained and chopped

1 onion, chopped

3 cloves garlic, minced

1 can condensed cream of mushroom soup

1/2 cup mayonnaise

2 tbs. lemon juice

1 small container French fried onions

To prepare the chicken, preheat oven to 350 degrees. Place chicken breasts on a baking sheet covered with aluminum foil and greased. Coat liberally with olive oil, and season with salt and pepper. Roast for 20-30 minutes or until the chicken is completely cooked through. Remove from oven and allow to cool. Once cooled, shred or cube the chicken as desired.

Combine the prepared chicken with artichokes, onion, garlic, soup, mayonnaise, and lemon juice, and mix evenly. Pour the mixture into a greased baking dish and bake at 350 degrees for 30-40 minutes or until the mixture becomes bubbly. Top with French fried onions and allow to bake for 5 more minutes. Remove from oven, cool, and serve.

This casserole would also be excellent with spinach or mushrooms added! 

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I’ve posted other macaroni and cheese recipes before, but this is my recipe for the traditional, basic version. Homemade mac-n-cheese is VASTLY superior to anything out of a box, and once you get the hang of it, really isn’t all that hard to prepare. If you’re a fan of this classic comfort food, give this recipe a try! It’s easier than it looks, and it’s so, so good.

Homemade Macaroni & Cheese

8 oz. package pasta, cooked and drained*

2 tbs. butter

2 tbs. flour

2 cups milk

1 tsp. salt

½ tsp. pepper

2 ½ cups grated cheese*

*You can use any type of pasta you like. I usually prefer cavatappi, campanelle, penne, or rigatoni, but if you want to be traditional, just go with elbow macaroni.

*You can also use just about any kind of cheese you like, but you’ll want something very flavorful like sharp cheddar because the flavor of the cheese will be less intense once added to the sauce. However, never use a really cheap, oily cheese, as it will give the sauce an odd, unpleasant texture.

Preheat oven to 350 degrees.

In a saucepan, on medium-high heat, melt the butter and stir in the flour until the mixture forms a paste. Add the salt and pepper and cook for two to three minutes. Whisk in the milk and cook the sauce for 5-10 minutes until it becomes thick. Remove from the heat and gently stir in 2 cups of the cheese until it melts.

Combine the sauce and cooked pasta, and pour the mixture into a greased baking dish. Top the mixture with the remaining cheese. Bake for 30 minutes or until the cheese topping becomes bubbly and slightly browned. Remove from oven, cool, and serve.

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I adore roasted vegetables because they’re so easy to prepare and are so much more flavorful than when they’re boiled! You can roast just about any vegetable by following these steps, and you can also add whatever herbs or spices you like. I’m particularly fond of adding dill, thyme, or curry powder. My favorite vegetables for roasting are asparagus, Brussels sprouts, potatoes, broccoli, cauliflower, and parsnips.

Roasted Asparagus

1 lb. asparagus

2 tbs. olive oil

1 ½ tsp. salt

½ tsp. pepper

½ tsp. garlic powder

Preheat oven to 400 degrees.

Remove the woody ends from the asparagus and discard them. Evenly coat the asparagus with the olive oil and seasonings. Place the asparagus on a baking sheet and roast them for 20-30 minutes or until they have reached desired doneness. Cool and serve.

(So much better than an Easter basket!)

Enjoy, and Happy Easter!