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.

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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.

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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.

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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!).

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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.

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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.

17 Responses to “Chicken, Artichoke, and Mushroom Casserole”

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    1
    Alicia at AliGirl Cooks — April 13, 2011 at 11:49 am

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

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    2
    Sarah R — April 13, 2011 at 12:37 pm

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

    • admin replied: — April 14th, 2011 at 3:27 pm

      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.

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    3
    Erica — April 13, 2011 at 12:53 pm

    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!

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    4
    emily — April 13, 2011 at 1:48 pm

    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!

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    Shannon — April 13, 2011 at 2:17 pm

    certainly sounds delicious!!

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    6
    Kacy — April 13, 2011 at 2:25 pm

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

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    Lindsay @ The Lean Green Bean — April 13, 2011 at 2:52 pm

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

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    Heather @ Get Healthy with Heather — April 13, 2011 at 3:03 pm

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

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    janetha @ meals & moves — April 13, 2011 at 5:03 pm

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

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    natalie (the sweets life) — April 13, 2011 at 7:13 pm

    oooh I’ve made a similar dish:http://www.thesweetslife.com/2010/09/chicken-and-artichokes-in-white-wine.html but it has white wine in it. Soooo good, thanks for the reminder :)

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    11
    Deirdre — April 13, 2011 at 8:59 pm

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

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    12
    CaSaundra — April 27, 2011 at 12:34 pm

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

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    CaSaundra — April 27, 2011 at 12:39 pm

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

    • CaSaundra replied: — April 27th, 2011 at 12:40 pm

      This was supposed to go on your banana bread post ^^ oops!!!

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    Kristen — May 28, 2012 at 3:21 am

    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: http://www.sunnylandmills.com/recipes_turkish_bulgur.shtml. 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.

    • admin replied: — May 29th, 2012 at 12:22 pm

      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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