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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4-6 servings


  • 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 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 11x7-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. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

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  • Mandie
    Jan 2, 2020

    I didn’t have savory so used rubbed sage instead. I also used Gluten Free Flour and Bread Crumbs. I would chop the artichokes and chicken smaller next time.

  • jackpotsusie
    Jun 14, 2014

    Pretty good but we didn't care for the taste of savory, perhaps will use tarragon next time. I added a half carton of sliced mushrooms which was good but it needs some onion as well. Having said that it was easy to put together and had plenty of sauce, will try it again.

  • nancy whitney
    Jun 14, 2011

    For those that don't care for artichoke try substituting spinach.

  • snackcake
    Mar 12, 2011

    made just like the recipe and it is very very good!

  • saw-whet
    Oct 16, 2009

    No comment left

  • Chakootsie
    Mar 31, 2007

    No comment left

  • SusanCJones
    Jan 12, 2007

    No comment left