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!
Very good & super easy!
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 next time I would layer the chicken w/ the mushrooms and then mix the artichokes in w/ the mayo mixture, just because, lol. Thanks for sharing. :)
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!
This was an easy and yummy meal. I will cut back on the cheese next time but other than that very good. Chicken comes out super moist.
* 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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