Savory Artichoke Chicken Casserole Recipe

Name: Savory Artichoke Chicken Casserole
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: Chicken Breasts; Salt And Pepper; 2 tbsp butter; 1 medium onion, chopped; Cremini Mushroom; Dry White Wine; Dry Sherry; 1 cup chicken broth; 2 tbsp all-purpose flour; Rosemary; Pepper; Salt; Paprika; Parsley; Tarragon; Sage; 14 oz canned artichoke hearts (drained); Green Onions; Parmesan Cheese; Cheddar Cheese

This creamy, cheesy chicken casserole transforms artichoke hearts into a culinary star! Perfectly seared chicken breasts mingle with sauteed mushrooms and onions in a rich wine sauce, then baked to bubbly perfection with artichoke hearts, melty cheese, and a sprinkle of green onions. Even artichoke skeptics will crave seconds! A comforting and flavorful weeknight dinner ready in under 2 hours.

Prep Time 25 mins

Cook Time 105 mins

Calories 285.2 kcal

Protein 38g

Rating 2.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Savory Artichoke Chicken Casserole

Chicken Breasts
Salt And Pepper
2 tbsp butter
1 medium onion, chopped
Cremini Mushroom
Dry White Wine
Dry Sherry
1 cup chicken broth
2 tbsp all-purpose flour
Rosemary
Pepper
Salt
Paprika
Parsley
Tarragon
Sage
14 oz canned artichoke hearts (drained)
Green Onions
Parmesan Cheese
Cheddar Cheese

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How to Make Savory Artichoke Chicken Casserole

Season 1.5 lbs boneless, skinless chicken breasts with salt and pepper. Sauté in 2 tbsp butter over medium-high heat until golden brown on all sides (about 5-7 minutes).
Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes). Add 8 oz cremini mushrooms, sliced, and cook for another 3-4 minutes.
Pour in 1/2 cup dry white wine, 1/4 cup dry sherry, and 1 cup chicken broth. Bring to a simmer and cook for 2 minutes.
In a small bowl, whisk together 2 tbsp all-purpose flour, 1 tsp dried thyme, 1/2 tsp paprika, and 1/4 tsp garlic powder.
Remove 1/2 cup of the liquid from the chicken mixture and set aside.
Gradually whisk the reserved liquid into the flour mixture until a smooth paste forms.
Stir the flour paste into the chicken and vegetable mixture until thickened.
Pour the chicken mixture into a greased 7x11 inch baking dish.
Arrange 14 oz canned artichoke hearts (drained) on top of the chicken mixture, gently pressing them into the sauce.
Sprinkle with 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 2 green onions, thinly sliced.
(Optional) Cover with plastic wrap and refrigerate for at least 1 hour or overnight to allow flavors to meld.
Preheat oven to 375°F (190°C).
Bake uncovered for 60-75 minutes, or until bubbly and golden brown.
Serve hot over 1 lb cooked short mafalda noodles.
Serve with a side of steamed broccoli for a complete meal.