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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

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.

Step 4

Add butter to the same skillet and melt over medium heat. Stir in the diced onion and sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender.

Step 6

Sprinkle the flour over the vegetables in the skillet and stir well to combine. Cook for 1 minute to remove the raw flour taste.

Step 7

Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Add the heavy cream and bring the mixture to a simmer.

Step 8

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.

Step 9

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.

Step 10

Scatter the artichoke hearts over the chicken, then pour the remaining mushroom cream sauce over everything.

Step 11

Sprinkle the shredded mozzarella cheese evenly on top.

Step 12

Cover the dish with foil and bake in the preheated oven for 25 minutes.

Step 13

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 14

Let the casserole rest for 5 minutes, then garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1862.4g)

Amount per serving	% Daily Value*
Calories	2587.7

Total Fat 148.3g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 757.5mg	0%
Sodium 5841.9mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 27.7g	0%
Total Sugars 15.1g
Protein 228.4g	0%

Vitamin D 32.4IU	0%
Calcium 1516.2mg	0%
Iron 13.7mg	0%
Potassium 3379.6mg	0%

*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.

Source of Calories

Fat: 52.1%

Protein: 35.7%

Carbs: 12.2%