Chicken Artichoke Casserole is a super easy casserole made with boneless chicken breasts, artichoke hearts, and a crunchy sliced almond topping.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Christin Mahrlig
4boneless skinless chicken breasts
salt and pepper
1package frozen artichoke hearts,defrosted
1can chicken broth(about 2 cups)
1/2cupdry white wine
3ouncescream cheese,room temperature and cut in cubes
2tablespoonsfreshly grated Parmesan cheese
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.