Chicken Artichoke Casserole

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.

Easy Chicken Casserole Recipe

It’s creamy, cheesy and wonderfully satisfying and 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.

Spring Recipe

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. And this is such a delicious chicken casserole!

More Recipes With Artichokes

• Artichoke Mascarpone Dip
• Artichoke and Crab Dip Bread
• Spinach Artichoke Dip
• Crock Pot Spinach Artichoke Dip

Variations

• Make it spicy by adding 1/4 to 1/2 teaspoon of crushed red pepper flakes.
• Use lightly steamed asparagus or broccoli in place of artichokes.
• Make it cheesier. Add half a cup of shredded cheddar cheese or swiss cheese.
• Add spinach. Either lightly saute some fresh spinach or use frozen spinach that you have thawed. Be sure to squeeze the water out of it.

Recipe Tips

• If your chicken breasts are really large, either cut each one into 2 thinner pieces or pound them out. I find the easiest way to pound them out is to place a piece of plastic wrap over them and pound them with a heavy rolling pin. I have a marble rolling pin that I love for this.

How To Store Leftovers

Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.

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.

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More Chicken Casserole Recipes

• Chicken Divan Casserole
• Chicken Pot Pie Bubble Up
• Mexican Chicken Cornbread Casserole
• White Chicken Enchilada Casserole
• Chicken Spinach Rigatoni
• Chicken Cordon Bleu Casserole

Chicken Artichoke Casserole

5 from 1 vote

By Christin Mahrlig

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 4

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Chicken Artichoke Casserole is a super easy casserole made with boneless chicken breasts, artichoke hearts, and a crunchy sliced almond topping.

Equipment

• Large Skillet
• 9×13-inch baking dish

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Ingredients

• ▢ 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

Instructions 

• Preheat oven to 350 degrees.
• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and poultry seasoning. Cook until lightly browned on both sides. Place in a lightly greased 9X13-inch pan or similarly sized casserole dish.
• 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.

Notes

If your chicken breasts are really large, either pound them out to flatten them some or cut each one in half horizonatally into two thinner pieces. If cutting them in half, you only need to use 2 chicken breasts.

Nutritional info is provided as an estimate only and will vary based on brands or products used, size of chicken breasts, etc.

Nutrition

Calories: 561kcal | Carbohydrates: 21g | Protein: 33g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 407mg | Potassium: 822mg | Fiber: 6g | Sugar: 2g | Vitamin A: 952IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted March 22, 2015.

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