Chicken and Artichoke Casserole

Total Time
Prep 15 mins
Cook 30 mins

DH and I love this casserole served with rice and a green salad. It's a bit rich so we don't eat it very often. We found it in the Jr League of Cincinnati's "River Feast".

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Lightly grease a shallow baking dish.
  3. Place artichokes in the dish; top with the cooked chicken.
  4. In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
  5. Melt remaining butter in a saucepan.
  6. Stir in flour, salt, pepper and cayenne to form a smooth paste.
  7. Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
  8. Stir in Worcestershire Sauce and Sherry.
  9. Pour over casserole and sprinkle with Parmesan. Bake uncovered for 30 minutes or until heated through and bubbling.
  10. Nice with brown or white rice and a green salad.


Most Helpful

Delightfully different from other chicken casseroles. I made this just as written, but used fat free half and half. It was still very rich and creamy. This is great for using leftover chicken or turkey. I think it could really benefit from some garlic and onions. I will add them next time I make this. Thanx for posting.

*Parsley* December 22, 2007

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