Chicken Artichoke Casserole is a super easy to make spring casserole using boneless chicken breasts, artichoke hearts, white wine, cream cheese, Parmesan cheese, plus a crunchy sliced almond topping. Serve with rice and peas or a salad for a comforting and filling meal.
It really only takes 10 to 15 minutes to prep this casserole. Then place it in the oven for 40 minutes and you have a warm, rich supper ready to hit the table.
There are two vegetables that start with the letter “A” that I can’t get enough of each spring- Asparagus and Artichokes. But while fresh asparagus couldn’t be easier to cook, I can’t say the same for artichokes. In fact, I’m not sure I’ve ever cooked fresh artichokes. Except baby artichokes in a crawfish boil.
I always use frozen or canned artichoke hearts so there’s really no reason for me to limit most of my artichoke eating to spring, but it just seems fitting to.
I like to cook casseroles at least once a week. They tend to be easy to make, satisfying, and leftovers almost always heat up well.
For more Casserole ideas follow my Casseroles Pinterest Board. This is where I pin my favorite casserole recipes and ones that I cannot wait to try. It will give you endless dinner inspiration.
Chicken Artichoke Casserole is a super easy casserole made with boneless chicken breasts, artichoke hearts, and a crunchy sliced almond topping.
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- salt and pepper
- 1/2 teaspoon poultry seasoning
- 1 package frozen artichoke hearts, defrosted
- 1/3 cup butter
- 1/3 cup diced onion
- 1 garlic clove, minced
- 1/3 cup flour
- 1 can chicken broth (about 2 cups)
- 1/2 cup dry white wine
- 3 ounces cream cheese, room temperature and cut in cubes
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 cup sliced almonds
Preheat oven to 350 degrees.
Scatter artichoke hearts on top of chicken.
Add butter to pan and place over medium heat. Cook onion and garlic until soft. Add flour and cook 1 minute, mixing flour into butter.
Gradually whisk in chicken broth. Let simmer to thicken and add wine. Cook for several minutes to let alcohol cook off.
Add cream cheese and cook over low heat until cream cheese is melted and mixed into sauce.
Season to taste with salt and pepper.
Pour sauce over chicken and artichokes.
Top with Parmesan cheese and almonds.
Bake for 40 to 45 minutes.
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