My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Artichoke Chicken Casserole

Parmesan cheese

mayonnaise

garlic powder,

(4 ounce) skinless, boneless chicken breast

(14 artichoke hearts, drained

(8 ounce) package crimini mushrooms, sliced

Preheat oven to 350 degrees F (175 degrees C).


Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.


Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.


Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


One of the best things I have ever made.  One thing that I changed is that I cooked at 350 degrees for 25 minutes and 10 minutes at 400 degrees just to brown the top. Other than that I wouldn't change a thing.

Made this last night, with a few adjustments. Added 4oz softened cream cheese to the mayo, and 1/4 cup milk. I also used boneless chicken thighs cut into chunks and omitted the mushrooms. Threw in some egg noodles and made it into a casserole. Wish I had used a little more garlic, but other than that, it was awesome! My family loved it too. Definitely going to make it again. Maybe add some spinach too next time.

This was delicious... it turned out way better than I ever imagined. I did add crispy french onions on the top and  I think it added great taste and texture to this dish. The family loved it.

I agree with most reviewers that a recipe should be made first and then reviewed.  However, based upon other reviews I decide this dish need a little more flavoring.  I took others suggestions and used a 1/4 c is cream cheese, 1/2 cup greek yogurt, 1/2 cup grated parmesan and 1/4 cup of mayonnaise.  I mixed these ingredients together and added a small amount of freshly grated nutmeg.  I sauteed half a chopped onion and the added a 10z package of chopped spinach and two freshly minced garlic cloves.  Once cooled, I added the spinach and onion mixture to the cream cheese mixture.  I chopped the chicken (I brined the chicken first for about 4-6 hours) and added the chicken to the mixture.  I poured the mixed into a baking dish sprays with Pam and then added more grated parmesan cheese on top.  Then baked following the directions.  This was a fabulous dish I served with freshly baked french bread.

A friend gave me this recipe several years ago and we have it regularly throughout the year. Delicious & oh-so-easy!

My husband and loved this recipe and by adding a half of cup of cooked chopped and drained spinach made it even better and more visual appetizing.

I made this just as written and it was really good. I made it better for me by making another version - used low cal cream of mushroom soup with roasted garlic instead of mayo, used cheddar instead of parm, used jarred regular sliced mushrooms and added French onions on top. I must say I loved it more.

I thought this tasted great! I love these ingredients together so I'm glad I tried it even though it hadn't been reviewed by more than one person. I followed exact recipe except that I cooked on a bed of rice. Delicious!

This was a great starting point. I added cooked ribbon noodles to the ingredients to make it more of a casserole. I also substituted the mayo with condensed cream of mushroom soup. I added chopped broccoli as well and topped it with French-fried onions.  I know I made it into a new recipe, but I was grateful for the ideas in the original recipe and rate those with FIVE STARS.

The flavor of the dish is excellent. I cubed the chicken because I hate cooking chicken breasts because the thin part is over cooked and the thick half is undercooked. The dish came out a bit watery. Next time I'm going to precook the chicken and just hear the topping over it. I also used half mayo and half sour cream. I also added fresh spinach. I will make it again with a bit more tweaking.

artichoke chicken casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : JLGOEDDE

Ingredients

Instructions

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