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Artichoke Chicken Casserole

Artichoke Chicken Casserole


"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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45 m servings 457 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  3. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  4. Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 75
  1. 89 Ratings

Most helpful positive review

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 ...

Most helpful critical review

The flavor of the dish is excellent. I cubed the chicken because I hate cooking chicken breasts because the thin part is over cooked and the thick half is undercooked. The dish came out a bit wa...

Most helpful
Most positive
Least positive

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 ...

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.

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 ...

A friend gave me this recipe several years ago and we have it regularly throughout the year. Delicious & oh-so-easy!

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 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...

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 inst...

This was tasty! I've made artichoke chicken MANY times and really enjoyed the addition of the mushrooms. Mine took a little longer to cook than stated, but my breasts were pretty thick. I think ...

I agree with most reviewers that a recipe should be made first and then reviewed. However, based upon other reviews I decide this dish need a little more flavoring. I took others suggestions a...

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