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

Artichoke and Chicken Casserole Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Artichoke and Chicken Casserole

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (11)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Dec. 29, 2013

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

MY REVIEW
Reviewed Nov. 10, 2013

This is a KEEPER!

MY REVIEW
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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