Layered Chicken and Artichoke Casserole
Creamy, cheesy, and irresistibly layered, this Layered Chicken and Artichoke Casserole is the ultimate comfort food with a gourmet twist. Tender chicken breasts are paired with the tangy bite of artichoke hearts and nutrient-packed spinach, all enveloped in a rich Parmesan cream sauce. Topped with gooey mozzarella and a crunchy panko breadcrumb crust, this casserole bakes to golden, bubbly perfection in just 40 minutes. Ideal for busy weeknights or impressing dinner guests, this one-dish wonder offers the perfect balance of creamy textures and vibrant flavors. Serve it as a stand-alone meal or pair with a crisp side salad for an elegant touch. Keywords: chicken casserole, artichoke hearts, creamy chicken recipe, layered casserole recipe, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 14 ounces canned artichoke hearts, drained and quartered
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups spinach, chopped
- 2 cups shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 1 teaspoon dried parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until browned but not fully cooked through. Remove from the skillet, let it cool slightly, and slice into strips.
In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Stir in the heavy cream and bring the mixture to a simmer.
Add the Parmesan cheese, garlic powder, onion powder, and the remaining 1/2 teaspoon of salt and pepper to the sauce. Stir until the cheese is melted and the sauce thickens. Remove from heat.
Spread half of the sauce on the bottom of the prepared casserole dish. Add a single layer of chicken strips on top of the sauce.
Spread the artichoke hearts and chopped spinach evenly over the chicken. Pour the remaining sauce over the vegetables.
Sprinkle the shredded mozzarella cheese evenly over the casserole. In a small bowl, combine the panko breadcrumbs and dried parsley, then spread the mixture over the mozzarella layer for crunch.
Bake the casserole in the preheated oven for 25-30 minutes or until bubbly and golden brown on top.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.7 g | 297% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 8355 mg | 363% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 8.7 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2936 mg | 226% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3156 mg | 67% | |
*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.
