Best 7 Artichoke And Chicken Casserole Recipes

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Indulge in a culinary delight of the Mediterranean with our collection of artichoke and chicken casserole recipes. From creamy and cheesy bakes to hearty one-pot wonders, these casseroles combine the vibrant flavors of artichoke hearts with tender chicken, creating a symphony of textures and tastes. Discover classic variations featuring a luscious béchamel sauce, or explore innovative recipes that incorporate sun-dried tomatoes, spinach, or mushrooms. Each recipe promises a comforting and flavorful meal that will satisfy your cravings. Whether you're seeking a comforting weeknight dinner or a special dish to impress your guests, our artichoke and chicken casserole recipes have something for every palate.

Here are our top 7 tried and tested recipes!

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

KALE AND ARTICHOKE CHICKEN CASSEROLE



Kale and Artichoke Chicken Casserole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
  • Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
  • Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

CHICKEN, MUSHROOM AND ARTICHOKE CASSEROLE



Chicken, Mushroom And Artichoke Casserole image

Make and share this Chicken, Mushroom And Artichoke Casserole recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless chicken breast, cut into 1 ",strips
1 cup sliced mushrooms
2 -3 cloves garlic
2 tablespoons butter
1 (6 ounce) jar marinated artichoke hearts, drained
2 tablespoons flour
1 (14 ounce) can chicken broth

Steps:

  • Preheat oven to 350°.
  • Melt butter in skillet and brown chicken on all sides.
  • Place chicken in casserole.
  • Add garlic and mushrooms to same skillet and saute for about 5 minutes.
  • Add flour and stir.
  • Add chicken broth and cook over medium heat until slightly thickened.
  • Top chicken with drained artichoke hearts and pour mushroom mixture over.
  • Bake for approximately 30 minutes or until hot and bubbly.

CHICKEN AND ARTICHOKE CASSEROLE



Chicken and Artichoke Casserole image

This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!

Provided by VLizzle

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup butter
3 garlic cloves, minced
2 shallots, minced
1/2 cup dry white wine
1 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 (5 ounce) package parmesan cheese, grated (I used shredded)
2 cups chopped cooked chicken (I used pre-packaged Purdue grilled chicken strips)
1 (14 ounce) can quartered artichokes, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups French bread, cut into 1/2 inch cubes
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
  • In a large skillet, melt butter over medium-high heat.
  • Add garlic and shallots, cook 2 minutes, stirring occasionally.
  • Stir in wine and cook 3 minutes.
  • Stir in cream and simmer 5 minutes.
  • Add cream cheese and Parmesan cheese, stir until combined.
  • Stir in chicken, artichokes, spinach, salt and pepper.
  • Remove from heat and spoon into prepared casserole dish.
  • In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
  • Sprinkle evenly over casserole.
  • Bake for 30 minutes or until lightly browned.

CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE



CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE image

Categories     Chicken     Dinner

Number Of Ingredients 16

1 - 16oz box farfalle (bowtie) pasta
1 tblsp olive or canola oil
1/2 cup finely chopped shallots
2 cloves of garlic, minced
1 tblsp dried, salt free Italian seasoning blend
4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice
1 can lower sodium, lower fat cream of chicken soup
1 cup lowfat milk
2 cups low sodium chicken broth
1 cup low fat sour cream
1 16oz can artichoke hearts, drained and chopped
1 1/2 cups frozen green peas
1/2 cup finely chopped sun dried tomatoes, not oil packed
1/2 cup grated fontina cheese
1 cup grated parmesan cheese
Salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE



Sarasota's Chicken, Artichoke and Shrimp Casserole image

This to me is a great casserole to use up leftovers.After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up. So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result. Now this was almost 20 years ago. So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms. It is nothing difficult, but it has such a great flavor and it is easy to put together. Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes. Using leftover chicken is a great way to empty out your fridge, and the shrimp ... today you can get frozen shrimp (extra large or large) are honestly - they are not all that bad. In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3.99 lb. How can you go wrong. It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts. So creamy, rich, filling and easy. It does take 30-45 minutes to bake, but putting together is pretty easy. Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method)
1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large)
2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke)
15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus)
1 small onion, cut in quarters and thin sliced
3 scallions, diced fine, white and green parts
1 teaspoon Worcestershire sauce
1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish)
2 cups , light or 2 cups half-and-half cream
2 tablespoons butter
2 tablespoons flour
3 tablespoons sherry wine
3 tablespoons parmesan cheese
salt
pepper
1/4 teaspoon paprika

Steps:

  • Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
  • Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
  • Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
  • Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
  • Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
  • Serve -- A nice salad is perfect with this. ENJOY!

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE



Curried Chicken and Artichoke Hearts Casserole image

I refer to this as "best friend casserole" because it was given to my mom from her best friend, who is no longer with us. I guarantee after you make it, you will call me your best friend! Delicious dish!! We make this often and it is great served over rice. You'll love it.

Provided by MadzMom

Categories     Curries

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 2/3 cups cooked chicken breasts
2 cloves garlic, chopped
2 cans artichoke hearts
1 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 cup soft bread cubes
1 1/4 cups sharp cheddar cheese
2 tablespoons melted butter

Steps:

  • Heat olive oil and saute garlic and drained artichoke hearts together.
  • Put mixture in a greased 9 x 13 pan.
  • Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
  • Top with bread cubes and cheese then drizzle melted butter over top.
  • Bake at 350 for 25 minutes or until bubbly.

Nutrition Facts : Calories 375.4, Fat 30.6, SaturatedFat 10.9, Cholesterol 53.2, Sodium 1120.9, Carbohydrate 17.6, Fiber 0.1, Sugar 3.2, Protein 8.8

Tips:

  • Use fresh artichokes. Fresh artichokes have a more vibrant flavor and a better texture than canned or frozen artichokes.
  • Trim the artichokes properly. To trim artichokes, remove the tough outer leaves and the sharp tips of the leaves. You can also use a spoon to scrape out the fuzzy choke from the center of the artichoke.
  • Cook the artichokes until they are tender. Artichokes should be cooked until they are tender but still slightly firm. You can cook them in a pot of boiling water, in a steamer, or in the microwave.
  • Use a variety of cheeses. This recipe calls for a combination of Parmesan cheese, mozzarella cheese, and cream cheese. You can also use other types of cheese, such as cheddar cheese, Gruyère cheese, or fontina cheese.
  • Don't overcook the chicken. Chicken should be cooked until it is cooked through but still juicy. You can cook the chicken in a skillet, in the oven, or in a slow cooker.
  • Serve the casserole hot. This casserole is best served hot out of the oven. You can garnish it with fresh parsley or chives.

Conclusion:

This artichoke and chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve to guests. The artichokes add a unique flavor and texture to the casserole, and the chicken and cheese make it a hearty and satisfying meal. You can adjust the recipe to your liking by adding different vegetables, cheeses, or herbs. This casserole is sure to be a hit with everyone who tries it.

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