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

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The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.—Todd Richards, West Allis, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6 servings


  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 cup mayonnaise
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon pepper
  • 1 cup seasoned stuffing cubes

Nutritional Facts

1-1/3 cups: 659 calories, 39g fat (7g saturated fat), 80mg cholesterol, 1666mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 29g protein.


  1. Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
  2. Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender. Yield: 6 servings.
Originally published as Chicken Artichoke Bake in Light & Tasty

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MY REVIEW User ID: 6257737 174293
Reviewed Oct. 9, 2012

"The entire family rated this a 5-star keeper! I read over the comments and the make-over recipe before starting. Here are my changes:

1 can chicken soup instead of 2 cans cr of celery.
1 1/3 c chicken broth
I bunch gereen onions chopped instead of regular onion.
3/4 c parmesan cheese in casserole and 1/4 for topping.
1/2 pkg fresh baby spinach leaves loosely chopped
Instead of pimiento, used 1 4 oz can diced green chiles
instead of bread cubes or crumbs, Used 1 cup of tortilla chip crumbs in the last 15 minutes of cooking.
I also used a brown rice and wild rice mix instead of the white rice mix.
the casserole was nice and creamy and the chips and cheese on top gave it a nice little crunch."

CookingWithHeart User ID: 6339423 170759
Reviewed Jan. 4, 2012

"There was not one morsel of this left over!!! My family loved it!!! The only thing I did not have was the water chestnuts."

karoldixon User ID: 2564829 170757
Reviewed Nov. 12, 2011

"This is one of our favorites -- everything goes together so well. I use bread crumbs instead of cubes, and prepare them as directed (I think with water). Make sure to not over cook it, other wise it can be a little dry. I like the suggestions for parmesean cheese and I might try to add a little bit of chicken broth. Overall -- excellent!"

melanie212 User ID: 5101635 170755
Reviewed Jan. 11, 2011

"I dont understand how this got a heart healthy?! its not!"

Linda Edwards User ID: 1727043 99346
Reviewed Jan. 7, 2010

"We absolutely loved it. Liked the combination of everything in it."

emilykchandler User ID: 2731104 99345
Reviewed May. 12, 2009

"please do not waste your time on this receipe. It took a lot of prep and pricey ingredients for it to be wasted. It was dry. The written recipe also doesn't say what to do with the stuffing cubes (prepared or unprepared?). I chose un-prepared and they were hard and not good."

Linda Edwards User ID: 1727043 158567
Reviewed Mar. 12, 2009 Edited Jan. 7, 2010

"We really like this. Would make again."

cookin4nine User ID: 3600055 170753
Reviewed Jan. 26, 2009

"I substituted healthier versions of ingredients, but it was a little dry and could use some liquid. Also, I think the stuffing on top could be good with crushed crackers. Water chestnuts gave a nice textural contrast."

heatmoon User ID: 3493577 209460
Reviewed Jan. 20, 2009

"I took away the bread chunks and added a little parm to the mixture and over the top...I also cut up fresh celery for it too, and instead of two soups, I added half a can of chix stock. Everyone loved it."

drivingaimee User ID: 731383 172164
Reviewed Jan. 13, 2009

"I would really like to see the makeover version. We absolutely cannot have a portion with 659 calories and 39 grams of fat. That's why we subscribe to the "Taste of Home healthy Cooking" magazine. M.Lane"

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