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

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This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.—Roberta Green, Hemet, California
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings


  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2-2/3 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Nutritional Facts

1 cup: 540 calories, 41g fat (12g saturated fat), 87mg cholesterol, 1021mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 23g protein.


  1. In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top.
  2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Originally published as Artichoke Chicken in Casserole Cookbook 2001, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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chinadoll2008 User ID: 1574460 92343
Reviewed Aug. 29, 2013

"I would definitely use less mayo & maybe 1 can of the soup but it was a very tasty dish. I would also use less bread crumbs. I used a seasoned bread crumbs that had Romano cheese in it & it seemed real salty. We enjoyed it."

knegron1206 User ID: 5795144 109201
Reviewed Sep. 10, 2012

"the artichokes seemed soggy. I was not a fan of the texture"

Dana Henry User ID: 6831644 48428
Reviewed Aug. 28, 2012

"It's Awesome"

ckovel User ID: 6414555 34778
Reviewed Apr. 1, 2012

"Adding to the other reviews, here's what I did. Used one can of soup, 1/2 cup mayo, a heaping 1/2 tsp of curry and also sauteed some mushrooms in butter and added them in. Panko breadcrumbs were great. It is thick this way but goes well served over brown rice."

glogrizzle User ID: 2502213 77603
Reviewed Mar. 8, 2012

"This actually is really quite good- but like everyone else I had to tweak it some- first of all one can of soup is all you need- I used cream of celery- otherwise I think with two cans you would need a straw to eat it- olive oil needs a miss- cook your chicken and mix all of the ingredients and add to pyrex dish then add sharp cheese and bread crumbs- I also added a half of lemon to give it more punch -we also like curry so added a little more-"

kellysarasola63 User ID: 5765788 77559
Reviewed Feb. 16, 2012

"This recipie calls for two much soup/mayo. Next time I make it I will use one can of soup and 1/2 cup mayo. Once I mixed up what the recipie called for I only used 1/2 which was more than enough. Other than that. YUMMY!!"

sweet1pie User ID: 4100602 41413
Reviewed Sep. 15, 2011

"It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!"

JE Chapman User ID: 5873294 34856
Reviewed Jun. 3, 2011

"This recipe had great flavor. It was little salty but I think that was just the seasoned bread crumbs that I used (I didn't add any salt). I agree with some other reviews that it would be good with rice or noodles. I would also use a little bit less bread crumbs, maybe 1/2 cup."

RaOwBe User ID: 705805 85119
Reviewed May. 14, 2011

"@Starfire5 - me too!"

Starfire5 User ID: 3321692 36708
Reviewed Feb. 16, 2011

"This recipe is AMAZING! Great unique flavor! I'll definitely be making this alot!"

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