Bites of chicken, rigatoni pasta and artichoke hearts come together with a creamy Parmesan white sauce to make this rich and comforting casserole.
Seasoned with Italian spices, onion and garlic then topped with mozzarella cheese, it’s baked until bubbly hot and golden brown. Mouth-watering, irresistibly delicious.
Confession time. While I usually prefer fresh vegetables over any other form. . . I hate working with fresh artichokes. They’re a pain and a half to clean and by the time I’m done there’s barely anything left. Instead, I use jarred artichokes packed in oil. They usually have seasoning added too giving them extra flavor compared to frozen, canned and even fresh.
Tip time. I have a new secret weapon for turning boneless chicken into juicy, tender morsels: buttermilk. I now marinate all my chicken beforehand, even if I only have an hour to spare. I also do it on frozen chicken and allow it to defrost in the buttermilk. It makes a world of difference. I buy the powdered buttermilk found in the baking aisle and always have it on hand. Cup for cup it’s cheaper than fresh and has the same active cultures.
This is the kind of comfort food I look forward to eating at this time of the year.
The kind of food that warms you from the inside out like a great big bear hug.
Food that makes you slow down and sit down. Food to savor.
Food for the soul.