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Artichoke and Chicken Casserole

Total Time

Prep: 20 min. Bake: 25 min.

Makes

6 servings

With a flavor that’s similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. —Amy Nutoni, La Crescent, Minnesota
Artichoke and Chicken Casserole Recipe photo by Taste of Home

Ingredients

  • 2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/3 cup 2% milk
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 cup onion and garlic salad croutons, coarsely crushed

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
  2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 614 calories, 41g fat (9g saturated fat), 70mg cholesterol, 1085mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 26g protein.

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