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Chicken Artichoke Casserole

 Chicken Artichoke Casserole
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
4-6 ServingsPrep: 20 min. Bake: 25 min.


  • 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 4 tablespoons butter, divided
  • Salt and pepper to taste
  • 1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 cups chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • Hot cooked noodles or rice


  • In a large skillet, saute chicken in 1 tablespoon butter until no
  • longer pink. Season with salt and pepper. Place chicken and
  • artichokes in a greased 11-in. x 7-in. baking dish; set aside.
  • In a large saucepan, melt remaining butter; stir in flour and nutmeg
  • until smooth. Gradually add broth. Bring to a boil; cook and stir
  • for 2 minutes or until thickened and bubbly. Stir in cheese until
  • melted; spoon over chicken.
  • Combine the bread crumbs, savory and thyme; sprinkle over chicken.

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Chicken Artichoke Casserole (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 25-35 minutes or until golden
  • brown. Serve with noodles or rice. Yield: 4-6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.