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Chicken Artichoke Casserole

Delicious Chicken Artichoke Casserole for Cozy Family Dinners

This Chicken Artichoke Casserole is a comforting dish perfect for busy weeknights, featuring tender chicken and artichoke hearts for a delicious family-friendly meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound boneless skinless chicken or thighs for richer flavor
  • 1 teaspoon garlic powder fresh garlic can enhance flavor
  • 2 teaspoons kosher salt divided
  • 1/4 teaspoon black pepper opt for freshly ground
  • 1/2 teaspoon dried thyme fresh thyme can be used if available
  • 1 lemon zest avoid bottled zest for best flavor
  • 4 units green onions thinly sliced
  • 14 ounces artichoke hearts canned, drained, and chopped
  • 2 cups low sodium chicken stock homemade stock is ideal
  • 1 cup heavy cream swap for Greek yogurt for lighter option
  • 1 tablespoon Dijon mustard feel free to use yellow mustard
  • 1 1/2 cups long grain white rice ensure it cooks in about 25 minutes
  • 1 tablespoon cornstarch can be replaced with flour if necessary
  • 2 tablespoons unsalted butter reduce or omit for a lighter version
  • 1 1/2 cups shredded Swiss cheese mozzarella works for a milder flavor
  • 1/2 cup Parmesan cheese grated, nutritional yeast works as dairy-free alternative
  • 2 tablespoons fresh parsley minced

Equipment

  • 9x13 baking dish
  • Mixing Bowl
  • Saucepan

Method
 

Directions
  1. Preheat your oven to 375°F (190°C) for even baking.
  2. Chop the chicken into bite-sized pieces, mix with garlic powder, half the kosher salt, black pepper, thyme, lemon zest, and green onions, and gently fold in artichoke hearts.
  3. In a saucepan, heat chicken stock and heavy cream until steaming (5-7 minutes), then whisk in Dijon mustard.
  4. Spread uncooked rice in a 9x13 baking dish and sprinkle with remaining salt and cornstarch.
  5. Pour the cream mixture over the rice, layer the chicken mixture on top, and scatter cubes of butter.
  6. Cover with foil and bake for 40 minutes until chicken is cooked through and rice is tender.
  7. Remove foil, sprinkle cheeses on top, and bake uncovered for an additional 5-10 minutes until cheese is bubbly and golden.
  8. Let sit for a few minutes, garnish with parsley, then serve.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Use quality chicken for best flavor. Customize with veggies as desired. Store leftovers properly for best freshness.

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