Chicken Artichoke Rice Casserole
Creamy, comforting, and packed with flavor, this Chicken Artichoke Rice Casserole is the ultimate crowd-pleasing dinner. Featuring tender bites of seasoned chicken breast, savory artichoke hearts, and a rich blend of cream of chicken soup, sour cream, and parmesan cheese, this casserole is a one-dish masterpiece. Fluffy white rice serves as the perfect base, while a layer of melted mozzarella cheese adds a golden, bubbly topping that’s impossible to resist. Enhanced with aromatic garlic, sautéed onions, and a hint of Italian seasoning, this baked casserole pairs convenience with gourmet flair. Ideal for weeknight meals or potluck gatherings, it’s ready in just about an hour and serves up to six hungry diners. Perfectly creamy and irresistibly cheesy, this chicken casserole is comfort food at its finest.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large White or yellow onion, finely chopped
- 3 cloves Garlic, minced
- 3 cups Cooked white rice
- 14 ounces Canned artichoke hearts, drained and quartered
- 1 can (10.5 ounces) Cream of chicken soup
- 1 cup Sour cream
- 0.5 cup Shredded parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Chicken broth
- 1 teaspoon Italian seasoning
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until browned and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then chop it into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened, then add the garlic and cook for 1 more minute until fragrant.
In a large mixing bowl, combine the cooked rice, chopped chicken, sautéed onion and garlic, artichoke hearts, cream of chicken soup, sour cream, parmesan cheese, chicken broth, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and Italian seasoning. Mix until evenly combined.
Transfer the mixture to the prepared baking dish. Spread it out evenly, then sprinkle the shredded mozzarella cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly with golden spots.
Let the casserole cool for 5-10 minutes before serving. Enjoy your Chicken Artichoke Rice Casserole!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 347 mg | 27% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 553 mg | 12% | |
*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.
