Chicken Monterey Recipe

Chicken Monterey is a simple, easy-to-make casserole comprising of skillet cooked chicken with roasemary sacue, and artichoke hearts and green beans. This is a surely satiating meal by itself. Try with some pasta if you are very hungry. Come back here to share your views about this Chicken Monterey with me.


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Chicken breasts3 Medium, each cut into half
 Salt To Taste
 Salad oil2 Tablespoon
 Green onion1 Medium, chopped
 All purpose flour3 Tablespoon
 Milk2 Cup (32 tbs)
 Water1 Cup (16 tbs)
 Catchup3 Tablespoon
 Rosemary1⁄2 Teaspoon, crushed
 Bouillon cube1 (Or Envelope, Chicken Flavor)
 Frozen artichoke hearts9 Ounce, thawed (1 Package)
 Frozen whole green beans9 Ounce, thawed (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1295 Calories from Fat 445

% Daily Value*

Total Fat 50 g77%

Saturated Fat 11.3 g56.3%

Trans Fat 0.6 g

Cholesterol 247.3 mg

Sodium 3440.8 mg143.4%

Total Carbohydrates 99 g32.9%

Dietary Fiber 10.2 g40.8%

Sugars 43.5 g

Protein 109 g217.6%

Vitamin A 34% Vitamin C 38%

Calcium 62.2% Iron 41.4%

*Based on a 2000 Calorie diet


1. Rub chicken breasts with 3/4 teaspoon salt.
2. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole.
3. Spoon off all but 2 tablespoons drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catchup, rosemary, bouillon, and 3/4 teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
4. Preheat oven to 350°F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.