Chicken Artichoke Casserole Recipe

This creamy baked Chicken Artichoke Casserole is made with tender chicken breasts, marinated artichoke hearts, and parmesan cheese, ready in 50 minutes. The hot cheese bubbles around the edges of the baking dish while the top turns a perfect golden brown. I make this whenever I need a comforting dinner that requires minimal prep.

Why This Classic Works

Casseroles often get a bad reputation for being heavy and bland, but the acidity from the marinated artichokes cuts through the rich cheeses perfectly. I used to drain the artichokes completely dry before realizing a little of their marinade adds incredible depth to the sauce.

This dish relies on a simple mix of mayonnaise and parmesan to keep the chicken remarkably moist during baking. You end up with tender meat and a robust, tangy flavor profile without spending hours over a hot stove.

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Chicken Artichoke Casserole Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 (14 oz) can marinated artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp black pepper

How To Make Chicken Artichoke Casserole

1. 1. Preheat and Prep: Preheat your oven to 375F and lightly grease a 9×9 inch baking dish.
2. 2. Mix the Sauce: In a medium bowl, combine the mayonnaise, parmesan cheese, minced garlic, and black pepper.
3. 3. Combine Ingredients: Fold the chopped chicken pieces and artichoke hearts into the mayonnaise mixture until completely coated.
4. 4. Bake the Casserole: Spread the mixture evenly into the prepared baking dish and bake uncovered for 25 minutes.
5. 5. Add the Mozzarella: Sprinkle the mozzarella cheese evenly over the top and bake for another 10 minutes until the cheese is melted and bubbling.

Recipe Tips

• Cut uniform pieces: Chop the chicken into even chunks so they cook at the exact same rate in the oven.
• Drain but do not rinse: Drain the marinated artichokes, but do not rinse them, as you want to keep that tangy flavor.
• Check internal temperature: Ensure the thickest piece of chicken reaches 165F before pulling the casserole out.

What To Serve With Chicken Artichoke Casserole

Serve this rich casserole over cooked angel hair pasta or white rice to soak up the creamy sauce. A simple green salad with a sharp vinaigrette also balances the heavy cheese perfectly.

How To Store

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the whole dish back in the oven at 350F until warmed through.

FAQs

Can I use leftover cooked chicken?

Yes, simply reduce the initial baking time by 10 minutes, as you only need to heat the dish and melt the cheese.

Is it possible to freeze this recipe?

I do not recommend freezing it, as the mayonnaise base can separate and become oily when thawed.

Can I substitute the mayonnaise?

You can use full-fat sour cream or plain Greek yogurt, though the final texture will be slightly less rich.

Nutrition

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Protein: 32g

Try More Recipes:

• Spinach Artichoke Chicken Casserole Recipe
• Chicken Bacon Casserole Recipe
• Chicken Taco Bake Casserole Recipe