Recipe by JLGOEDDE
"My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side."
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grated Parmesan cheese
garlic powder, or to taste
4 (4 ounce)
skinless, boneless chicken breast halves
1 (14 ounce) can
artichoke hearts, drained
1 (8 ounce) package
crimini mushrooms, sliced
This was delicious... it turned out way better than I ever imagined. I did add crispy french onions on the top and I think it added great taste and texture to this dish. The family loved it.
It was OK, not great. Although I followed the directions exactly as written, it seemed to be missing something. I did use marinated artichokes as suggested by someone else, but it was still a little on the bland side.
One of the best things I have ever made. One thing that I changed is that I cooked at 350 degrees for 25 minutes and 10 minutes at 400 degrees just to brown the top. Other than that I wouldn't change a thing.
A friend gave me this recipe several years ago and we have it regularly throughout the year. Delicious & oh-so-easy!
Made this last night, with a few adjustments. Added 4oz softened cream cheese to the mayo, and 1/4 cup milk. I also used boneless chicken thighs cut into chunks and omitted the mushrooms. Threw in some egg noodles and made it into a casserole. Wish I had used a little more garlic, but other than that, it was awesome! My family loved it too. Definitely going to make it again. Maybe add some spinach too next time.
I thought this tasted great! I love these ingredients together so I'm glad I tried it even though it hadn't been reviewed by more than one person. I followed exact recipe except that I cooked on a bed of rice. Delicious!
My husband and loved this recipe and by adding a half of cup of cooked chopped and drained spinach made it even better and more visual appetizing.
I made this just as written and it was really good. I made it better for me by making another version - used low cal cream of mushroom soup with roasted garlic instead of mayo, used cheddar instead of parm, used jarred regular sliced mushrooms and added French onions on top. I must say I loved it more.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Chicken Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 255
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