Chopped Chicken and Artichoke Casserole

"Quick and easy, tasty variation on the traditional casserole that is requested often at my house. Never have any leftovers, either."
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Ready In:




  • In medium saucepan, cover chicken with cold water.
  • Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
  • Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
  • While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
  • In small bowl, stir together Parmesan cheese and bread crumbs.
  • Stir half the crumb mixture into artichoke mixture.
  • Set remaining bread crumbs aside.
  • Preheat oven to 400°F.
  • Dice chicken and stir into artichoke mixture.
  • Spoon into 1-1/2 quart casserole and smooth top.
  • Sprinkle with reserved crumbs.
  • Bake about 35 minutes, until golden brown and heated through.
  • Serve over rice.

Questions & Replies

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  1. BakinBaby
    Very good. I love recipes that have unique flavors like this and it's nice to have recipes that use canned ingredients that I can keep on hand. This is a real keeper, thanks for sharing.
  2. Jo Ann L
    I love artichoke hearts, so I expected to like this recipe a lot better than I did. I did leave out the onions and the pimentos, but since I don't like either one, I don't think putting them in would have made me like the dish as a whole any better. What might help is more parmesan and more bread crumbs (I used Progresso Italian flavor), as I couldn't really taste either one in the finished dish. A couple of notes on cooking it: No way it fit into a 1 1/2-qt. casserole; I used a 2 1/2-qt. Also, the crumbs on top got very dry and sandy in texture--I was afraid they would. I think that mixing a Tbsp. or two of melted margarine in with them would help. Also, even at 400 degrees, it took about 50 min. to more or less heat the casserole through. At 350, which might help keep it from drying out so much, I would probably give it about 75 min.


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