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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

Ingredients

  • 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 cup: 659 calories, 39g fat (7g saturated fat), 80mg cholesterol, 1666mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 29g protein

Directions

  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


Reviews for Chicken Artichoke Bake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
grammamikki@hotmail.com
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."

MY REVIEW
CookingWithHeart
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."

MY REVIEW
karoldixon
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!"

MY REVIEW
melanie212
Reviewed Jan. 11, 2011

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

MY REVIEW
Linda Edwards
Reviewed Jan. 7, 2010

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

MY REVIEW
emilykchandler
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."

MY REVIEW
Linda Edwards
Reviewed Mar. 12, 2009 Edited Jan. 7, 2010

"We really like this. Would make again."

MY REVIEW
cookin4nine
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."

MY REVIEW
heatmoon
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."

MY REVIEW
drivingaimee
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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