Chicken, Artichoke, and Mushroom Casserole

Besides cookies, the food that Nick requests the most is some type of casserole.

Sometimes it’s my mom’s chicken casserole. Sometimes it’s a tortilla casserole. But the past few months, he’s been wanting one specific recipe.


A couple of years ago, a friend of ours made a chicken artichoke casserole for a get together. Nick has been asking for it ever since.


Sadly, this is not the same exact recipe. I had such good intentions when making this dish! I thought it really would come out like the one we had at that party, but I guess my memory isn’t as good as I thought it was.


Even if this isn’t exactly like the other casserole, it turned out fantastic.

Browned chicken. Artichokes. Sauteed mushrooms. Baked in a thickened broth until bubbly, and served over the grain of your choice. We had ours over some cooked millet (our new favorite grain!).


I’m still going to be working on the other recipe, but in the meantime, this dish is one mistake I’m happy I made.



Chicken, Artichoke, and Mushroom Casserole

  • 2 Tbsp olive oil
  • 1.5 lbs chicken breast, diced
  • 8 oz. cremini mushrooms, sliced
  • 1 14 oz. can artichoke hearts, drained and diced
  • 2 cloves garlic, minced
  • 1.5 Tbsp flour
  • 1.5 cups broth
  • 2 Tbsp fresh parsley, chopped

Preheat oven to 350 degrees.

Heat 1 Tbsp oil in large skillet over medium heat.

Season chicken with salt and pepper and add to skillet. Brown chicken on all sides, then remove from pan and put into a 9×13 baking dish.

Add 1 Tbsp oil to the pan and toss in the sliced mushrooms.

Cook the mushrooms 3-4 minutes or until browned. Stir in the garlic and artichokes and let this mixture cook 1-2 minutes or until the garlic is fragrant.

Add flour to the mushroom mixture and stir until the flour is combined. Let this cook, stirring constantly, for 1-2 minutes.

Slowly pour in the broth, stirring, and bring the mixture to a boil. Let this simmer until the broth has thickened.

Pour mushroom mixture over the chicken.

Bake at 350 degrees for 20 –25 minutes. Sprinkle with parsley before serving.


  1. Yum. I love the combo of artichokes and mushrooms! This might be a good way to trick my boyfriend into eating artichokes!

  2. We just recently discovered millet–what’s your favorite way to use it?

    • I usually just toast it in the pan with a little olive oil for a few minutes and then pour in broth, cover, bring to a boil and let it simmer until it’s cooked (about 20 minutes)? Easy! And so good.

  3. Casseroles rock. They make lots of leftovers and you can use them in different ways throughout the week- which is fabulous. I want to make something similar…but without mushrooms+ other veggies. I wish I liked mushrooms. Glad you guys have been enjoying this dish!

  4. Ooooh, Adam would be all about that! He is sort of obsessed with artichokes and I feel like such a good wife whenever I make them, especially in a casserole!

  5. certainly sounds delicious!!

  6. I love anything with artichokes! And I LOVE casseroles :)

  7. i’ve never cooked with artichokes but this looks so good i might have to give them a try!

  8. Chicken and artichoke together is so good! We love casseroles in our house. Hope you can recreate the recipe how you’d like it!

  9. ALL Marshall ever wants is a casserole! I just wish he liked shrooms. This looks awesome!

  10. oooh I’ve made a similar dish: but it has white wine in it. Soooo good, thanks for the reminder :)

  11. I need to make more casseroles. My only problem is since I’d be the only one eating it the food would last forever.

  12. I always love finding new casserole recipes–they are so fun, yet easy to make!

  13. I agree–classic banana bread always hits the spot, but it never hurts to kick it up a notch. Looks great!

  14. Just made this. It’s pretty good, but I wish there were more flavor. Also, for some reason, my sauce never thickened. Served over the spinach and bulgur risotto on this page (subbed mushrooms for the spinach since I like it much more), it definitely soaked it up: Highly recommend this bulgur recipe. Let me know if anyone has suggestions on the flavor of the casserole and the sauce and the sauce not thickening.

    • Hm…that’s strange about the sauce not thickening! It thickened for me, and I’ve also made the recipe using cornstarch instead of flour, which works well, too.

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