artichoke chicken casserole recipe

Written ByJenny Smyth Posted on
artichoke chicken casserole recipe
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The Best artichoke chicken casserole recipe

I have been making artichoke chicken casserole for years and it is one of those recipes that always gets rave reviews from my family. My kids used to be picky eaters but they love the creamy texture and the mild tang from the artichokes. This dish is perfect for busy weeknights because you can prep it ahead and just pop it in the oven when you are ready.

Artichoke chicken casserole is a hearty and comforting meal that combines tender chicken with artichoke hearts in a creamy sauce. The artichokes add a subtle earthy flavor and a bit of acidity that cuts through the richness of the cheese and cream. I like to use boneless skinless chicken breasts because they cook quickly and stay moist in the casserole.

The key to this recipe is layering the flavors. I start by sautéing onions and garlic until they are soft and fragrant then I add the chicken and brown it lightly. The artichokes go in next along with a mixture of cream cheese and sour cream which creates a luscious sauce.

Topping it all with Parmesan and mozzarella gives it a golden bubbly crust that everyone loves. This casserole is also packed with protein and fiber from the chicken and artichokes making it a satisfying meal that keeps you full. Artichokes are rich in antioxidants and fiber which are great for digestion and heart health.

I feel good serving this to my family because it is both delicious and nutritious.

Artichoke Chicken Casserole

Artichoke Chicken Casserole

4.5 from 1672 votes

A creamy and cheesy casserole with tender chicken and tangy artichoke hearts. Perfect for a comforting family dinner that comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Casserole

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 can (14 oz) artichoke hearts, drained and quartered
1 small onion, diced
2 cloves garlic, minced
4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 375°F.
2Heat olive oil in a large skillet over medium heat and add the diced onion.
3Cook for about 3 minutes until the onion is soft and translucent then add the minced garlic and cook for another minute until fragrant.
4Add the chicken pieces to the skillet and season with salt and pepper.
5Cook for 5 to 7 minutes stirring occasionally until the chicken is browned on all sides and cooked through.
6The chicken should reach an internal temperature of 165°F.
7In a mixing bowl combine the softened cream cheese, sour cream, and chicken broth.
8Stir until smooth and well blended.
9Pour this mixture over the chicken in the skillet and add the artichoke hearts.
10Stir everything together until the chicken and artichokes are evenly coated in the sauce.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
12Sprinkle the mozzarella and Parmesan cheeses over the top.
13Bake for 20 to 25 minutes until the casserole is bubbly and the cheese is melted and golden brown.
14Remove from the oven and let it rest for 5 minutes before serving.
15The casserole will be very hot and resting helps it set.
16Serve with a side of rice or crusty bread to soak up the creamy sauce.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Wooden spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 35g

📝Notes

You can substitute Greek yogurt for sour cream to reduce fat. For a gluten free option use gluten free breadcrumbs or skip the topping.

Watch Video Of How Artichoke Chicken Casserole Works

This artichoke chicken casserole is a go to recipe for me because it is easy to make and always turns out delicious. I love that I can prepare it ahead of time and just bake it when I need a quick dinner.

For storage let the casserole cool completely then cover it tightly with foil or plastic wrap and refrigerate for up to 3 days. To reheat place it in a 350°F oven for about 15 minutes or until warmed through.

You can also reheat individual portions in the microwave for 2 to 3 minutes. Serve it with a side of rice or a simple salad for a complete meal that your family will love.

This dish is perfect for family gatherings or potlucks because it feeds a crowd and tastes great reheated.

❓ Frequently Asked Questions About Artichoke Chicken Casserole

1. Can I use frozen artichoke hearts instead of canned?

Yes you can use frozen artichoke hearts. Just thaw them completely and drain any excess water before adding them to the casserole. Frozen artichokes work just as well and have a similar texture.

2. How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or in the microwave until warmed through. The casserole may thicken a bit but still tastes great.

3. Can I make this casserole ahead of time?

Absolutely you can assemble the casserole up to a day ahead. Just cover it with foil and refrigerate. When ready to bake add about 10 minutes to the cooking time since it will be cold from the fridge.

4. What can I serve with artichoke chicken casserole?

This casserole pairs well with rice, quinoa, or a simple green salad. Crusty bread is also great for dipping into the creamy sauce. You can also serve it with steamed vegetables like broccoli or green beans.

5. Can I use chicken thighs instead of breasts?

Yes chicken thighs work well in this recipe. They are juicier and more flavorful. Just make sure to cook them until they reach an internal temperature of 165°F and cut them into bite sized pieces before adding to the casserole.

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