Artichoke Ratatouille Chicken Casserole

Ingredients

• 3 Japanese eggplants (about 1 pound)
• 4 plum tomatoes
• 1 medium sweet yellow pepper
• 1 medium sweet red pepper
• 1 medium onion
• 1 can (14 ounces) water-packed artichoke hearts, drained and quartered
• 2 tbs minced fresh thyme
• 2 tbs capers, drained
• 2 tbs olive oil
• 2 garlic cloves, minced
• 1 teaspoon Creole seasoning, divided
• 1½ pounds boneless skinless chicken breasts, cubed
• 1 C white wine or chicken broth
• ¼ C grated Asiago cheese
• Hot cooked pasta, optional

Directions

1. Prep Oven: Preheat oven to 350°F.
2. Prep Veggies: Cut eggplant, tomatoes, peppers, and onion into ¾" pieces. Place in a large bowl.
3. Season Veggies: Stir in artichoke hearts, thyme, capers, oil, garlic, and ½ tsp Creole seasoning.
4. Prep Chicken: Season chicken with remaining Creole seasoning and place in a 13x9" baking dish coated with cooking spray.
5. Assemble: Spoon vegetable mixture over the chicken and drizzle with wine.
6. Bake Covered: Cover and bake 30 minutes.
7. Finish Baking: Uncover and continue baking 30-45 minutes, until chicken is cooked through and vegetables are tender.
8. Serve: Sprinkle with cheese and serve with rice, pasta, or garlic mashed potatoes.

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