Artichoke Chicken Casserole Recipe

Ingredients for Artichoke Chicken Casserole

• Boneless Skinless Chicken Breasts
• Mushroom
• Green Onion
• 2 tablespoons butter
• 1 teaspoon garlic salt
• Artichoke Hearts
• White Wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese + 1/4 cup for topping

How to Make Artichoke Chicken Casserole

1. Preheat oven to 350°F (175°C).
2. Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Cool completely, then shred.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 8 oz sliced mushrooms and 2 chopped green onions. Saute until softened, about 5-7 minutes.
4. Season the mushroom mixture with 1 teaspoon garlic salt.
5. In a large bowl, combine the shredded chicken, 14 oz can of artichoke hearts (drained), and the sauteed mushroom and green onion mixture.
6. In a separate bowl, whisk together 1/2 cup dry white wine, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup grated Parmesan cheese.
7. Gently fold the creamy sauce into the chicken mixture. Sprinkle with an additional 1/4 cup grated Parmesan cheese.
8. Pour the mixture into a greased 2-quart casserole dish.
9. Bake for 30-35 minutes, or until heated through and bubbly.