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With a flavor that’s similar to artichoke dip, this rich and comforting chicken entree will warm you up on chilly nights. —Amy Nutoni, La Crescent, Minnesota
Nutritional Facts 1 cup equals 614 calories, 41 g fat (9 g saturated fat), 70 mg cholesterol, 1,085 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.
Originally published as Chicken Artichoke Casserole in Simple & Delicious August/September 2010, p21
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Oct. 04, 2011 by navywife916
I added a little more pasta and when I made it for my sister she said she will use 2 cans of artichoke. Everyone loves this, definitely on our permanent rotation!
Reviewed on Jun. 16, 2011 by Jswisher2
I cooked the chicken and then used the broth from the chicken plus enough water to cook the pasta for added flavor. Great recipe.
Reviewed on Jun. 02, 2011 by teresaskate
My husband and I really liked this recipe, but thought it could use a little more zip and a little less fat. Next time I'll add a little mustard, either Dijon or Spicy Brown. I added sauteed diced red pepper and onion. To reduce the fat, sodium and carbs, I left off the croutons. They are always mushy when you reheat it anyway. I'm sure it would get great reviews at a potluck dinner!
Reviewed on May. 31, 2011 by HAPPYX3
This recipe was delicious! I did add 3 cups of bow tie pasta instead of 2 and 2 cloves of garlic(we love garlic) instead of 1. Wonderful casserole!
Reviewed on May. 29, 2011 by lsal86
this was a big hit! I added a little more parm cheese and used garlic croutons
Reviewed on May. 14, 2011 by annalisa_harmon
I added more garlic and some green onions.
This is really good! Love the recipe.
Reviewed on May. 14, 2011 by RaOwBe
I added more garlic - awesome!
Reviewed on May. 12, 2011 by Valerie Gaitan
VERY good!! I did not read any of the reviews before I made it. I used 2 chicken breast, a bag of frozen artichokes and substituted the fried onions you would put in green bean casserole for the croutons. Delicious!! I like some of the other suggestions too, more pasta, less mayo.
Reviewed on May. 11, 2011 by SaraJoy
Fantastic and simple! I attempted to lighten up this recipe by using skim milk, 98% fat free cream of chicken soup, light miracle whip, etc... and it still tasted AMAZING! Great comfort food recipe!
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