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+ servings

Chicken Artichoke Casserole

Chicken Artichoke Casserole is a super easy casserole made with boneless chicken breasts, artichoke hearts, and a crunchy sliced almond topping.
Course Casserole
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 544kcal
Author Christin Mahrlig


  • 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.
  • 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.


Calories: 544kcal