Artichoke Chicken Casserole Recipe

Impress your guests with this easy, elegant Artichoke Chicken Casserole! This crowd-pleasing recipe, inspired by a popular bunko group favorite, features tender shredded chicken, hearts of artichoke, and a creamy parmesan sauce, all baked to perfection. Serve alongside a Caesar salad and crusty bread for a complete and unforgettable meal. Get ready to rave reviews!

Prep Time 20 mins
Cook Time 50 mins
Calories 255.6 kcal
Protein 49g
Rating 4.7 (19 Reviews)
Artichoke Chicken Casserole 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Chicken Casserole

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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.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

5g

Fat

34g

Carbs

2g