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

Chicken Artichoke Bake Recipe

Read Reviews (13)
4.13 13
Publisher Photo
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 cups equals 659 calories, 39 g fat (7 g saturated fat), 80 mg cholesterol, 1,666 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g 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

Nutritional Facts

1-1/3 cups equals 659 calories, 39 g fat (7 g saturated fat), 80 mg cholesterol, 1,666 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.

Reviews for Chicken Artichoke Bake(13)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Jan. 11, 2011

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

MY REVIEW
Reviewed Jan. 7, 2010

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

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