Chicken and Artichoke Casserole
This Chicken Artichoke Casserole combines cooked chicken with veggies, rice, and cheese for a delicious one-dish supper.
To me, there’s nothing better for supper than a one-dish meal. Protein, veggies, and sometimes starch all in one pot. No muss, no fuss, not much cleaning up. Add a salad and some bread and you’re good to go. Right?
Some of the best one-dish meals are, of course, casseroles. I’ll bet you have dozens of casserole recipes, don’t you? I sure do!
They’re a great way to use up leftover chicken or roast or turkey. Combine one of those with some veggies, a sauce (or soup), and some cheese and you’ve got yourself a casserole.
I was looking for a casserole recipe a few weeks ago to use some chicken and rice and came across a great one that also included artichokes. I fiddled with the ingredients a bit and this recipe is what I wound up with.
Chicken mixed with drained, marinated artichoke hearts, cheese, rice, and veggies. So, so good.
How to Make Chicken Artichoke Casserole
Spray a casserole dish with cooking spray and set it aside. Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium high heat.
Add the carrot, red pepper, and green onions and cook until the carrot is crisp tender. Remove the pan from the heat and stir in the soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, and thyme. Transfer the mixture to the prepared casserole dish.
Sprinkle with the Parmesan cheese.
Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes or until bubbly. Remove the casserole from the oven and let stand for 10 minutes before serving.
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Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
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Chicken Artichoke Casserole
Ingredients
- 1 tablespoon butter
- 1 medium carrot chopped
- 1 small red bell pepper chopped
- 2 green onions sliced
- 10.5 ounces cream of chicken soup
- 12 ounces marinated artichoke hearts drained
- 1 ½ cups chopped cooked chicken or 2 breasts poached and chopped
- 1 cup cooked brown rice
- ½ cup shredded mozzarella cheese
- ⅔ cup milk
- ½ teaspoon dried thyme
- 3 tablespoons grated Parmesan cheese
Instructions
- Spray a casserole dish with cooking spray and set aside.
- Preheat the oven to 350 degrees.
- Melt the butter in a large skillet over medium high heat. Add the carrot, red pepper, and green onions and cook until the carrot is crisp tender.
- Remove the pan from the heat and stir in the soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, and thyme.
- Transfer the mixture to the prepared casserole dish. Sprinkle with the Parmesan cheese.
- Cover the casserole dish with foil and bake for 20 minutes.
- Remove the cover and bake an additional 20 minutes or until bubbly.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Chicken Casserole Recipes …
- Green Chile Chicken Casserole from Gluten Free Easily
- King Ranch Chicken Casserole from Homesick Texan
- Italian Chicken and Rice Casserole from Eat at Home
- Buffalo Chicken Casserole from Bake Your Day
- Creamy Chicken Casserole from Natasha’s Kitchen
I have made this several times trying to duplicate a local caterer’s version. I tweak each time – a little sour cream here, 1/2 and 1/2 instead of milk, fresh thyme, a dash of Beau Monde seasoning, and even a heaping Tablespoon of artichoke/parmesan jarred spread once….. but here is my dilemma!
Can I freeze this assembled dish before cooking?
If so, should I thaw completely before cooking in same manner as above??
Thank you so much.
I really need to use artichokes more. This looks like a great casserole!
I don’t use them enough either, Brenda! And they’re so good. This casserole really highlights them.
I love the spinach/artichoke combo, and it sounds perfect in this casserole!
I bet that tastes so good. I’m going to try this on a night I need some comfort food!
Oh, it’s definitely great comfort food!
Cream and artichokes are a match made in heaven.
They sure are, Shaina. And they’re great together in this casserole!