Chicken Artichoke Casserole
Indulge in the creamy, cheesy goodness of this Chicken Artichoke Casserole, a comforting one-dish meal that's perfect for busy weeknights or family gatherings. This recipe combines tender, seared chicken breasts with the rich flavors of artichoke hearts, cream cheese, and garlic, creating a luxurious, savory base. Topped with a golden layer of melted mozzarella and buttery panko breadcrumbs, every bite is bursting with texture and flavor. With just 15 minutes of prep time, it’s easy to make and delivers restaurant-quality results straight from your oven. Serve this delectable casserole with a crisp side salad or crusty bread for a complete and satisfying meal. Whether you're a fan of artichokes or looking for a new crowd-pleaser, this creamy chicken casserole won’t disappoint!
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Recipe Information
Ingredients
- 3 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 14-ounce can Canned artichoke hearts (quartered)
- 4 ounces Cream cheese
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 3 minutes per side until golden brown but not fully cooked through. Remove from the skillet and set aside.
Drain the canned artichoke hearts and gently pat them dry with paper towels. Arrange the artichokes on the bottom of the prepared baking dish.
In a medium bowl, mix together the cream cheese, sour cream, mayonnaise, Parmesan cheese, and minced garlic until well-combined.
Spread half of the cream cheese mixture over the artichokes in the baking dish.
Slice the partially cooked chicken breasts into thin, even pieces and layer them over the cream cheese mixture.
Spread the remaining cream cheese mixture evenly on top of the chicken layer.
Sprinkle the shredded mozzarella cheese over the top of the casserole.
In a small bowl, combine the panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated with butter.
Sprinkle the buttered breadcrumbs over the mozzarella cheese layer.
Bake the casserole in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbling and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 434 mg | 33% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
