Over orzo pasta and served with steamed broccoli or asparagus, this chicken artichoke casserole is delicious. This recipe is a hit with my husband and my 4-year-old son. At least twice a month, we eat it for dinner.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 1 cup grated Parmesan cheese
- 1 cup light mayonnaise
- 1 pinch garlic powder, or to taste
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1 (14 ounce) can artichoke hearts, drained
- 1 (8 ounce) package crimini mushrooms, sliced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
- Arrange chicken breasts in a 9×13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 36 g |
| Saturated Fat | 7 g |
| Sodium | 1152 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I added some fresh chopped basil from my garden. I could make this for a crowd, so easy. I mixed the mayo, cheese, garlic ahead of time and let it meld…Used sliced portobello mushrooms (what was available). I did pump it up to a higher temp to try and get a little brown on the topping, for visual. Very delicious! Will make it again.
I think I’d use chicken thighs for this one instead of boneless breast.
The chicken tasted amazing!! I followed the recipe almost exactly. The only exception is that I browned the chicken slightly before placing it in the oven so the chicken would be cooked through. I also added sauteed garlic to the mayo and parmesan cheese mix. I cooked at 325 degrees for 25 minutes and then at 400 degrees for 5 minutes, or until the top turned golden brown.
My guests raved about this dish. I did add slivered sweet onion and LOTS of garlic.
Good recipe. I pounded chicken breasts and cut in half to ensure thorough cooking. For mushrooms, I sauteed garlic and small chopped onion, added some fresh chopped spinach and mushrooms, butter, when cooked, added splash of white wine, reduced liquid. Layered chicken breasts, artichokes, then mushroom mixture. Used 1/2 mayo, 1/2 plain Greek yogurt also. Added oregano, salt and pepper to mayo/parm mixture. Good reviews from all at table.
Very good flavor! It was quick and I made it just for one person. Came out just fine and I used it exactly as it was stated. We’ll make it again.
This dish is superb ; however, I included pre-cooked sliced chicken!!! My guests request it often!! Thanks!!
I really liked the recipe. I have a thing about raw chicken mixing with other stuff, so I did partially cook on stovetop before assembling. We thought the artichokes were kind of weird and brought a bit of sourness to the dish – maybe amp that flavor up with some olives, or omit the artichokes completely? The mayo was wonderful – don’t be afraid of using mayo with chicken, as it really moisturizes the chicken in a flavorful way. After I browned the chicken, I browned the mushrooms and some onion in the pan, and when browned added a few cloves of chopped garlic. The flavor was really wonderful. I did top the casserole with french fried onions, and that was the coup de gras. Just baked with some vegees for about 25 minutes to get all the ingredients melded.
This was an awesome meal!
We really liked this-even my husband who gets tired of chicken. The only change I made is that I sauteed the mushrooms first and pounded the chicken to be a little thinner.
Very much surprised by how the artichokes and topping went well. It was a hit with me and my husband like it too. Definitely a keeper in this household. Joanne, MN
Good recipe. I used canned mushrooms and added a squeeze of lemon juice over the sauce on the chicken. Per other’s suggestion, I put French onions atop the dish before baking. This dish is totally husband approved! Next time I make it I will slice the artichokes a few times long ways to insure a bite of artichoke in every bite of chicken.
I took the suggestions of adding cream cheese and 1/4 c milk. I also added black olives. The chicken wasn’t cooked in the 30 min so I increased the temp to 400 for the 10 min suggested, and it turned out perfect.
Lots of liquid in pan after cooking. Another member suggested layering with uncoooked rice. Next time will also add additional garlic powder.
This is a great recipe, very flavorful. If I made again I would add breadcrumbs and would also use a Shredded rotisserie chicken instead. This could easily be a crowd pleasers with some shaping.
This was great! I added 1 large garlic clove, & white onion that I sauteed with mushrooms. I also pounded my chix breast to make them tender. My husband who doesnt like chicken thought it was great! He suggested adding greek olives next time. We had this plain w/ no other starch or veggie. Very filling! We also did 1/2 mayo & 1/2 sour cream & broiled for 2 minutes at the end.
I love this recipe. I added some cream cheese also to the Mayo mix and a bit less mayo because of it and it was sooo good. Entire family loved it!! I also cut chicken into chunks for this recipe. 5 stars from me.
We made this exactly as written and were very disappointed with this recipe. Will definitely not make this again.
I would cut the breast in 1/2 if they are thick. Otherwise, you will need to cook for about 45 minutes.
It doesnt come out as the picture. Was very watery, most likely from the artichoke hearts even though they were drained. Next time will add cream cheese to take away the liquid left after baking.
I made it. The ingredients were great! The manner of preparation is horrible!