So, you made a lovely baked chicken dinner and served it with brown rice on the side. Everyone really enjoyed it! But now you’re wishing those leftovers would magically turn into something new. This Chicken Artichoke Casserole does exactly that, transforming leftover chicken and rice into a creamy, flavorful baked dish that feels like a brand-new meal.
To me, there’s nothing better for supper than a one-dish meal. Protein, veggies, and 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, pot roast, or turkey. Combine one of those with some veggies, a sauce (or soup), and some cheese, and you’ve got yourself a casserole!
This is the kind of recipe that fits neatly into real life. It works just as well with planned leftovers as it does with a rotisserie chicken and ready-to-serve rice picked up on the way home.
— This post was originally published on May 17, 2013. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 55 Minutes
Servings: 8
Primary Ingredient(s): Marinated artichoke hearts, cooked chicken, brown rice, mozzarella and parmesan cheese
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a smart way to turn leftover chicken and brown rice into a completely different meal.
- Marinated artichoke hearts add savory flavor without extra seasonings.
- It’s easy to assemble and bakes in one dish.
Ingredient Notes
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- Marinated artichoke hearts — Convenient jarred marinated artichoke hearts provide the base flavor in the casserole.
- Cooked chicken — Leftover roasted or baked chicken works great here. Rotisserie chicken or canned chicken are both convenient options.
- Cooked brown rice — One cup of cooked brown rice gives the casserole a nice chewy texture. Use leftover rice, frozen brown rice, or ready-to-serve brown rice.
- Vegetables (carrot, bell pepper, green onions) — These aromatics work perfectly with the other ingredients in this recipe. Dice them in similar sizes so they cook at the same rate as the rest of the dish.
- Cream of chicken soup — The basis of thousands of casserole recipes, cream of chicken soup creates the sauce that envelopes all the ingredients. If you prefer, however, to make a bechamel (with added chicken broth and seasonings) from scratch, be my guest.
- Mozzarella and Parmesan — Mozzarella melts into the casserole for a creamy texture, and Parmesan adds a savory, salty finish on top.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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, then cook until the carrot is crisp-tender.
- Take the skillet off the heat and stir in the cream of chicken soup, marinated artichoke hearts, cooked chicken, cooked brown rice, mozzarella, milk, and thyme.
- Spoon the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the top with Parmesan.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 20 minutes, or until the casserole is bubbly.
- Take it out of the oven and let it stand for 10 minutes before serving.
Recipe Tips
- Drain the marinated artichokes thoroughly so excess liquid doesn’t thin the casserole.
- If using frozen brown rice, break up any clumps before mixing it in.
- Let the casserole rest for a few minutes before serving.
Recipe Variations and Substitutions
- Use leftover turkey in place of chicken, especially after the holidays.
- Add sautéed mushrooms for extra savory depth.
- Stir in a handful of baby spinach at the end of cooking the vegetables, just until wilted.
- Swap pimientos for the red bell pepper if you like.
How to Serve
- Serve with a crisp green salad dressed with vinaigrette.
- Add a simple vegetable like steamed green beans or roasted broccoli.
- Warm rolls or sourdough bread make it especially satisfying on cooler evenings.
Storing Leftovers
Refrigerator: Store leftovers in an airtight container for up to four days.
Freezer: This casserole freezes well. Wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently until warmed through. A small splash of milk helps restore creaminess if needed.
Questions About Chicken Artichoke Casserole
Yes, I would advise you to. They provide much of the flavor in this dish and should not be substituted with plain artichokes.
Absolutely. Rotisserie chicken is a great time-saver and works perfectly here.
Yes. Assemble it, cover tightly, and refrigerate for up to one day before baking.
You can, but you’ll notice a difference in texture. White rice won’t be nearly as “chewy” as brown rice.
More Recipes You’ll Like
Baked Seafood Casserole
Chicken Wild Rice Casserole
Southwest Chicken Casserole
Tuna Noodle Casserole
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star 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
- Coat the inside of a baking dish with cooking spray. 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.1 tablespoon butter, 1 medium carrot, 1 small red bell pepper, 2 green onions
- Remove the pan from the heat and stir in the soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, and thyme.10.5 ounces cream of chicken soup, 12 ounces marinated artichoke hearts, 1 ½ cups chopped cooked chicken, 1 cup cooked brown rice, ½ cup shredded mozzarella cheese, ⅔ cup milk, ½ teaspoon dried thyme
- Transfer the mixture to the prepared casserole dish. Sprinkle with the Parmesan cheese.3 tablespoons grated 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.
Notes
- Use marinated artichoke hearts, not plain, for the best flavor. Drain them well before adding to the casserole.
- This recipe is ideal for leftover chicken or rotisserie chicken, and it also works well with planned leftover brown rice or convenient ready-to-serve rice.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently, adding a splash of milk if needed.
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.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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!