Go Back
–+ servings

Chicken Artichoke Casserole

This chicken artichoke casserole combines leftover chicken, brown rice, marinated artichokes, and two cheeses in an easy baked dish.
A spoon scoops creamy casserole with vegetables from a white baking dish on a colorful placemat.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

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

Serving: 1 | Calories: 213kcal | Carbohydrates: 14g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 545mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2411IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 1mg
QR Code linking back to recipe