Chicken, Artichoke, and Mushroom Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/15/21
Chicken, Artichoke, and Mushroom Casserole

The Spruce / Yana Karin

Prep: 18 mins
Cook: 45 mins
Total: 63 mins
Servings: 4 servings
Yield: 2 chicken breasts

This chicken and artichoke casserole is flavorful and easy to fix and bake. With only six ingredients, it's a snap to prepare. Add baked potatoes to the meal (see the tips) or serve the chicken with rice and a salad.

Use a skillet that can go from the stovetop to the oven or transfer the chicken to a baking dish after it's been browned.

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Ingredients

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4). 

    Chicken, Artichoke, and Mushroom Casserole ingredients

    The Spruce / Yana Karin

  2. In a skillet or sauté pan, brown chicken lightly in the butter.

    in a skillet, brown chicken lightly in the butter

    The Spruce / Yana Karin

  3. Transfer the chicken to a baking dish or move it to a plate if you are using an oven-safe skillet. 

    Transfer the chicken to a baking dish

    The Spruce / Yana Karin

  4. Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces.

    chicken and mushrooms in a baking dish

    The Spruce / Yana Karin

  5. Place drained artichoke hearts on the chicken pieces.

    chicken, mushrooms and artichokes in a baking dish

    The Spruce / Yana Karin

  6. Add flour to the remaining butter in the skillet and stir to blend. Add broth and cook, stirring, until thickened. If the skillet is the baking dish, place the chicken, artichokes, and mushrooms back in the skillet. If baking in a baking dish, pour the sauce over the chicken, artichokes, and mushrooms.

    chicken, artichoke and mushroom in a skillet with a butter, broth and flour mixture

    The Spruce / Yana Karin

  7. Bake for about 45 minutes. Serve and enjoy!

    Chicken, Artichoke, and Mushroom Casserole on a wire cooling rack

    The Spruce / Yana Karin

Tips

  • Chicken breasts available in markets are often 8 to 10 ounces each, larger than what would be considered a standard 3 to 4 ounces "serving size" of chicken. A large chicken breast could easily be two portions.  If your chicken breasts are quite large or very thick, consider slicing them horizontally to make two uniform cutlets.
  • If your chicken breasts are small, or if you are using thin cutlets, the dish will take less time. If you are unsure, check the temperature with an instant-read food thermometer. Chicken must be cooked to a temperature of at least 165 F/74 C.
  • With Baked Potatoes: Heat the oven to 350 F/180 C/Gas 4. Prick 4 well-scrubbed baking potatoes in several places with a fork. Place them in the oven and bake for 20 minutes while the chicken is browning. Add the chicken and artichoke dish to the oven with the potatoes and continue baking for about 45 minutes, or until the potatoes are tender.
Nutrition Facts (per serving)
287 Calories
14g Fat
18g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 287
% Daily Value*
Total Fat 14g 19%
Saturated Fat 8g 40%
Cholesterol 83mg 28%
Sodium 777mg 34%
Total Carbohydrate 18g 6%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 24g
Vitamin C 10mg 48%
Calcium 41mg 3%
Iron 2mg 14%
Potassium 664mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)