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.