Chicken, Mushroom And Artichoke Casserole

Total Time
Prep 20 mins
Cook 30 mins

A great make ahead dish. Wonderful served over rice.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Melt butter in skillet and brown chicken on all sides.
  3. Place chicken in casserole.
  4. Add garlic and mushrooms to same skillet and saute for about 5 minutes.
  5. Add flour and stir.
  6. Add chicken broth and cook over medium heat until slightly thickened.
  7. Top chicken with drained artichoke hearts and pour mushroom mixture over.
  8. Bake for approximately 30 minutes or until hot and bubbly.
Most Helpful

I complete deconstructed this recipe. I saute the chicken separately and I like NurseJaney's idea to use rotisserie chicken. Then in a deep saute or stock pot I follow along with preparing the mushrooms, garlic, butter, adding the flour, then broth, but then I add the drained artichokes to this and add more thickener as necessary until I have almost a gravy consistency to ladel over the chicken or a little less thick to have with rice. I think this began when I didn't want to heat the oven. In all, it is great flavors and thank you for the recipe.

sarahjoyworden June 17, 2012

May/2011 Made again with left-over rotisserie chicken. Followed the instructions -- was too much broth for the amount of chicken -- a tad soupy, but that was my fault. We really enjoy the combo flavors of chicken with 'shrooms and artichokes.

Really nice dish. I left the boneless/skinless breasts whole, and prepared according to the recipe. Mixed the marinade liquid from the artichokes with the chicken broth to equal approximately 1 cup. Using Costco chicken pieces, knew they would remain moist and tender. Thanks for posting, Marie

NurseJaney May 09, 2011

Very tasty and easy! We enjoyed it for a quick meal. I used one cup of broth rather than one cup and wished mine had been a little more runny. Lol. I will try this again.

h.glenda January 18, 2010