Artichoke chicken mushroom casserole is a rich and comforting dish combining tender chicken, earthy mushrooms, and tangy artichokes in a creamy sauce baked to perfection.
I decided to make this casserole after watching how beautifully it was prepared in a cooking show that reminded me of my earlier kitchen experiences.
I have made this dish many times before, each time learning how to balance the flavors better. The main specialty of this casserole lies in its smooth, flavorful sauce that brings the ingredients together. I will now show step by step how this artichoke chicken mushroom casserole comes together.
Why You Will Choose Artichoke Chicken Mushroom Casserole?
You will choose artichoke chicken mushroom casserole because it brings together tender chicken, flavorful mushrooms, and tangy artichokes in a creamy, comforting sauce that feels homemade and satisfying.
It’s a wholesome dish that’s easy to prepare, full of flavor, and perfect for sharing at family dinners or gatherings. Each bite offers a balance of richness and freshness, making it a favorite choice when you want something delicious, hearty, and simple to make.
How To Prepare Artichoke Chicken Mushroom Casserole?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy to Moderate
Yield: Serves 4
Kitchen Utensils Needed
- 1 large skillet
- 1 medium saucepan
- 1 mixing spoon or spatula
- 1 whisk
- 1 9×13-inch baking dish
- Measuring cups and spoons
Ingredients
- Nonstick cooking spray (for greasing the dish)
- 1½ lbs (680 g) boneless, skinless chicken breasts, cut into large cubes
- ¼ tsp paprika
- ½ (12 oz) jar marinated artichoke hearts, drained and quartered
- 1 cup baby bella (cremini) mushrooms, sliced
- ½ cup low-sodium chicken broth
- 2 tbsp dry sherry (or white wine as an alternative)
- 3 tbsp unsalted butter, divided
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- ½ tsp salt
- ⅛ tsp ground black pepper
- 2 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Preheat & Prepare:
Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
2. Cook the Chicken:
In a large skillet over medium heat, melt 1 tablespoon butter. Add the chicken cubes, sprinkle with paprika, salt, and pepper, and cook until lightly browned but not fully cooked through (about 5–6 minutes). Remove and set aside.
3. Sauté Vegetables:
In the same skillet, melt another 1 tablespoon butter. Add mushrooms and sauté for 3–4 minutes until tender. Stir in the artichoke hearts, thyme, and dry sherry. Cook for 2 minutes, letting the liquid reduce slightly.
4. Make the Sauce:
In a medium saucepan, melt the remaining 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking until smooth and thickened. Stir in Dijon mustard, salt, and pepper.
5. Assemble & Bake:
Combine the chicken, vegetables, and sauce in the baking dish. Stir gently to coat. Bake uncovered for 20–25 minutes, until the chicken is cooked through and the sauce is bubbly. Garnish with fresh parsley before serving.
Nutrition Facts Of Artichoke Chicken Mushroom Casserole
- Calories: 290 kcal
- Protein: 33 g
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 480 mg
Usage Suggestions Artichoke Chicken Mushroom Casserole
Artichoke chicken mushroom casserole can be served as a hearty main dish for lunch or dinner. Pair it with steamed vegetables, a crisp green salad, or a side of garlic bread for a complete meal.
It also works well for family gatherings, potlucks, or meal prep since it reheats beautifully the next day. This casserole’s creamy texture and savory flavor make it a comforting choice for both everyday meals and special occasions.
Tips And Tricks For Perfect Artichoke Chicken Mushroom Casserole
1. Use freshly sliced mushrooms for the best flavor and texture.
2. Drain the artichoke hearts well to avoid excess liquid in the casserole.
3. Lightly brown the chicken before baking to lock in moisture and add depth of flavor.
4. Whisk the sauce until smooth to ensure a creamy, lump-free consistency.
5. Let the casserole rest for a few minutes after baking so the flavors blend and the sauce thickens slightly.
How to Store Leftovers artichoke chicken mushroom casserole
Store leftover artichoke chicken mushroom casserole in an airtight container and refrigerate for up to three days. Allow the casserole to cool completely before sealing to prevent excess moisture.
When ready to eat, reheat portions in the microwave or oven until warmed through. For longer storage, freeze individual portions for up to two months, then thaw overnight in the refrigerator before reheating. This helps maintain the creamy texture and delicious flavor of the dish.
Conclusion
Creating this artichoke chicken mushroom casserole was such an easy and delightful experience. The combination of tender chicken, mushrooms, and artichokes turned out incredibly tasty and satisfying.
I enjoyed every moment of making it and tasting the final result. I hope you feel inspired to try this simple recipe in your own kitchen.
Once you make it, share how delicious it turned out for you and how much you enjoyed bringing this flavorful casserole to your table.
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