Creamy Chicken and Polenta Casserole

Ingredients

• 16 ounce roasted garlic alfredo sauce with classico
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 32 ounce chicken broth 
• 0.3 cup basil fresh chopped
• 6 ounces cheese blend shredded italian
• 12 ounce marinated artichoke hearts drained coarsely chopped quartered
• 0.8 cup parmesan cheese shredded
• 12 ounce roasted bell peppers red drained chopped
• 4 cups meat from a rotisserie chicken shredded cooked 1 large rotisserie chicken
• 1 cup cornmeal yellow

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• whisk

Directions

1. Bring first 3 ingredients to a boil in a large saucepan; gradually whisk in cornmeal. Cook 4 minutes or until thickened and bubbly, stirring constantly.
2. Remove from heat; stir in Parmesan cheese. Spoon polenta evenly into 2 (8") square disposable ovenproof pans (see Note below). Cool 10 minutes.
3. Sprinkle artichoke hearts, peppers, and chicken evenly over polenta.
4. Pour Alfredo sauce over chicken in both pans.
5. Sprinkle with basil; top with Italian cheese blend. Cover and chill until ready to bake.
6. Before baking, place pan on center of a baking sheet.
7. Bake, uncovered, at 350 for 25 minutes or until casserole is thoroughly heated.
8. Note: We tested with Glad Oven
9. Ware disposable pans. Clip and save instructions from back or bottom panel, and share these instructions when gift giving.