creamy-artichoke-chicken-casserole

Creamy Artichoke Chicken Casserole

TOTAL
65min
PREP
20min
COOK
45min
Easy

A comforting and elegant casserole featuring tender chicken, savory artichoke hearts, and earthy mushrooms in a rich, cheesy cream sauce. Perfect for a cozy weeknight dinner or a festive holiday gathering.

450 Calories
35g Protein
15g Carbs
28g Fats

*Nutrition per serving

Casserole
Chicken
Artichoke
Creamy

Ingredients

Servings: 6
750g (1.65 lb) Boneless, skinless chicken breasts
30g (2 tbsp) Butter
1 medium (about 150g / 5.3 oz) Yellow onion
3 cloves (about 15g / 0.5 oz) Garlic
250g (8.8 oz) Mushrooms (e.g., cremini or white)
30g (1/4 cup) All-purpose flour
350ml (1.5 cups) Chicken broth
240ml (1 cup) Heavy cream
400g (14 oz) Canned artichoke hearts
100g (1 cup) Parmesan cheese
100g (1 cup) Shredded mozzarella cheese
5g (1 tsp) Salt
2g (1/2 tsp) Black pepper
15g (1/4 cup) Fresh parsley

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23x33cm (9x13 inch) baking dish with butter or cooking spray.

2

In a large skillet or Dutch oven, melt 15g (1 tbsp) of butter over medium-high heat. Add the cubed chicken breasts. Season with salt (2.5g / 1/2 tsp) and black pepper (1g / 1/4 tsp). Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside in the prepared baking dish, spreading it evenly.

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Ensure the chicken is cooked through to prevent any raw pieces in the final casserole. Don't overcrowd the pan; cook in batches if necessary.

3

Add the remaining 15g (1 tbsp) of butter to the same skillet over medium heat. Add the finely chopped yellow onion and cook, stirring, until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced mushrooms. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5-7 minutes.

4

Sprinkle the all-purpose flour over the onion and mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken the sauce.

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Cooking the flour for a minute or two helps prevent a raw flour taste in your sauce.

5

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly. Let it simmer for about 2 minutes, until it starts to thicken.

6

Stir in the heavy cream and bring the sauce back to a gentle simmer. Cook for another 2-3 minutes, stirring, until the sauce has thickened to a creamy consistency.

7

Remove the skillet from the heat. Stir in the drained and chopped artichoke hearts, grated Parmesan cheese, and half of the shredded mozzarella cheese (50g / 1/2 cup). Season with the remaining salt (2.5g / 1/2 tsp) and black pepper (1g / 1/4 tsp). Stir well to combine everything.

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Adding cheese off the heat prevents it from becoming oily or clumpy.

8

Pour the creamy artichoke mixture evenly over the cooked chicken in the baking dish. Ensure the chicken is well coated.

9

Sprinkle the remaining mozzarella cheese (50g / 1/2 cup) evenly over the top of the casserole. If using, sprinkle the chopped fresh parsley over the cheese.

10

Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown. Keep an eye on it to prevent burning.

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Baking time can vary depending on your oven. Look for visual cues like bubbly sauce and golden cheese.

11

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

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Resting is crucial for casseroles; it helps the flavors meld and the structure hold.

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