Artichoke and Chicken Casserole Recipe
Artichoke and Chicken Casserole Recipe photo by Taste of Home
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Artichoke and Chicken Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/3 cup 2% milk
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 cup onion and garlic salad croutons, coarsely crushed

Nutritional Facts

1 cup: 614 calories, 41g fat (9g saturated fat), 70mg cholesterol, 1085mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 26g protein.


  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Artichoke Casserole in Simple & Delicious August/September 2010, p21

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Laylay0308 User ID: 8301362 237145
Reviewed Nov. 10, 2015

"I don't normally give recipes a full 5 stars but this one deserves it! This casserole defines comfort food. I was impressed with the ease of preparing the casserole. I didn't have bow tie pasta so I used another and I think I would have been even happier with bow tie as recommended for the recipe. It was very creamy but not too rich. I did use a little less parm cheese due to my own preference."

wmccallum User ID: 4850304 221739
Reviewed Mar. 1, 2015

"My family loves this recipe! Instead of croutons, I use French fried onion - delish!"

juanitaday User ID: 7738824 218186
Reviewed Jan. 18, 2015

"Lighten up a bit with low fat soup, 1/2 c low fat mayo and 1/2 c of light sour cream."

sharonmoyer67 User ID: 8196778 216767
Reviewed Jan. 3, 2015

"Love this! However, after reading the nutritional info I may substitute low fat low sodium soup, whole wheat pasta and greek yogurt to help lighten it up."

rlross User ID: 1363162 188442
Reviewed Aug. 27, 2014

"One of my family's favorite recipes. Works great as a freezer meal too."

cliftonhanger User ID: 742252 190747
Reviewed Mar. 16, 2014

"I made a few alterations; added a can of mushroom stems and pieces, cooked boneless chicken breast with a Creole seasoning rub, and used shredded Asiago instead of Parmesan. The result was a very good casserole."

chargord User ID: 377953 106883
Reviewed Feb. 17, 2014

"This was very good and everyone loved it. I added a can of mushroom slices and chopped up a few water chestnuts for some crunch and added it to the recipe. When I make this again I'm going to add a small amount of lemon juice to it. I didn't use chicken breasts for the recipe, I roasted two chicken leg quarters and then used the meat from them. My husband hates artichokes (but will occasionally eat the hearts) and he loved this."

bopam User ID: 2390959 109966
Reviewed Dec. 29, 2013

"I was disappointed by this recipe. It sounded so good, but was lacking in flavor and richness."

zookeeperk User ID: 819663 109965
Reviewed Nov. 10, 2013

"This is a KEEPER!"

doreensanzone User ID: 1270959 128568
Reviewed Dec. 11, 2012

"So glad I tried this! We love spicy hot artichoke dip; this has a similar taste and texture. After reading the reviews I also substituted some sour cream for some of the mayo (I think 2/3 mayo to 1/3 sour cream works pretty well). This recipe is not low calorie, but it's easy to make, filling and flavorful."

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