I love to cook! Very rarely do I cook from a recipe (except for baking) unless I just come across something that looks irresistible. Instead I experiment A LOT! To me, cooking is like science...a big experiment. I throw lots of things together that I think will compliment each other and then see how it turns out. Usually I'm pleased with the results. I have had some disasters that have turned into some funny stories for my kids to tell. So, really they weren't complete disasters because they add to our family's story!
This afternoon I was in a mood to experiment. The result was an Artichoke, Broccoli, and Chicken Casserole. (Sorry--I didn't think to take a picture of the end result before it was demolished.) It was delicious. I typically do not write down these experiments. I'm not sure why; I just don't. However, I thought I would share this recipe. It's simple and takes only a few common ingredients. The catch is I really don't measure so if you decide to make this you'll have to make it 'to taste' so I hope you are up to some experimenting yourself. :)
Preheat oven to 350 degrees. 
Saute 1/2 package of pearl onions, 1/2 pound chopped bacon in 1 to 2 tablespoons of olive oil. Add a bit of salt and pepper and a pinch of red pepper flakes. I did this in a large dutch oven so that I had plenty of room to add other ingredients. Once the bacon is browned and the onions have started to caramelize, add 1 to 1 1/2 pounds of bite-sized chunks of boneless, skinless chicken breast. Add a bit more salt and pepper. Add 1 to 2 teaspoons poultry seasoning and some lemon juice (today I didn't have lemon juice so I used lemon pepper seasoning...it was good, but I think I would have preferred fresh lemon juice). Add 2 cans Cream of Chicken Soup (low fat/low sodium). Stir often to keep from sticking.
Saute 1/2 package of pearl onions, 1/2 pound chopped bacon in 1 to 2 tablespoons of olive oil. Add a bit of salt and pepper and a pinch of red pepper flakes. I did this in a large dutch oven so that I had plenty of room to add other ingredients. Once the bacon is browned and the onions have started to caramelize, add 1 to 1 1/2 pounds of bite-sized chunks of boneless, skinless chicken breast. Add a bit more salt and pepper. Add 1 to 2 teaspoons poultry seasoning and some lemon juice (today I didn't have lemon juice so I used lemon pepper seasoning...it was good, but I think I would have preferred fresh lemon juice). Add 2 cans Cream of Chicken Soup (low fat/low sodium). Stir often to keep from sticking. 
Once chicken is almost cooked through, add one package frozen broccoli florets and one can of drained, rinsed, and chopped artichoke hearts. Season one final time with salt and pepper to taste.
Spray a deep dish, oblong baking dish with non-stick spray. Line the bottom of the dish with 1 package of flattened crescent roll dough. Spoon the artichoke, broccoli, and chicken mixture over the dough. Then, cover that mixture with another package of flattened crescent roll dough. Bake at 350 degrees until crust is golden brown.
This was plenty to have as a one-dish supper. My family loved it!
Cindy
