Chicken Mushroom and Artichoke Casserole
Indulge in the ultimate comfort food with this rich and creamy Chicken Mushroom and Artichoke Casserole, a decadent dish that combines tender seared chicken breasts with earthy mushrooms, tangy artichoke hearts, and a velvety Parmesan-infused cream sauce. Topped with golden mozzarella cheese and baked to perfection, this casserole is a flavor-packed blend of hearty and wholesome ingredients. Perfect for weeknight dinners or special occasions, this easy-to-make recipe is ready in just an hour and serves up to six. Serve it alongside a fresh green salad or crusty bread for a restaurant-quality meal in the comfort of your own home.
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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
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 14 ounces canned artichoke hearts, drained and quartered
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons flour
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken breasts for 3-5 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.
Add butter to the same skillet and melt over medium heat. Stir in the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.
Sprinkle the flour over the vegetables in the skillet and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Add the heavy cream and bring the mixture to a simmer.
Once the sauce has thickened slightly, stir in the Parmesan cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
In a 9x13-inch baking dish, spread an even layer of the mushroom cream sauce on the bottom. Layer the seared chicken breasts on top.
Scatter the artichoke hearts over the chicken, then pour the remaining mushroom cream sauce over everything.
Sprinkle the shredded mozzarella cheese evenly on top.
Cover the dish with 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 bubbly and golden.
Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 585 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.
