Go Back
–+ servings
Chicken Artichoke Casserole

Creamy Chicken Artichoke Casserole for Cozy Family Nights

A comforting Chicken Artichoke Casserole that blends tender chicken and artichokes in a creamy, cheesy embrace. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Boneless, skinless chicken breasts or thighs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Dried thyme
  • 1 tablespoon Lemon zest
  • 2 scallions Chopped green onions
  • 1 can Artichoke hearts Canned, drained, and chopped
  • 2 cups Chicken stock Low-sodium recommended
  • 1 cup Heavy cream Can substitute with half-and-half
  • 2 tablespoons Dijon mustard
  • 1 cup Long grain white rice Preferably cooks in 25 minutes or less
  • 2 tablespoons Cornstarch Optional for thickness
  • 2 tablespoons Unsalted butter Can substitute with olive oil
For the Topping
  • 1 cup Swiss cheese
  • 1/2 cup Parmesan cheese
  • 1/4 cup Fresh parsley Chopped, for garnish

Equipment

  • 9x13 baking dish
  • Large mixing bowl
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 9x13 baking dish.
  2. Cut chicken into bite-sized pieces and season with garlic powder, kosher salt, black pepper, dried thyme, and lemon zest. Mix in green onions and artichoke hearts.
  3. In a separate bowl, heat chicken stock and heavy cream until steaming. Stir in Dijon mustard.
  4. Spread rice evenly in baking dish, sprinkle with salt and cornstarch, and pour the cream mixture over it. Stir gently.
  5. Layer the chicken and artichoke mixture over the rice. Place butter dollops on top and cover with aluminum foil.
  6. Bake covered for 40 minutes until the rice is cooked and the chicken is tender.
  7. Remove the foil, sprinkle with Swiss and Parmesan cheese, and bake uncovered for an additional 5 to 10 minutes until cheese is bubbly.
  8. Let sit for a few minutes before garnishing with parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven covered with foil to maintain creaminess.

Tried this recipe?

Let us know how it was!