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Chicken Artichoke Heart Casserole and The Irresistible Table

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 350kcal

Ingredients

  • 4 whole chicken breasts
  • 1 14 ounce can artichoke hearts (drained (I used marinated-Melissa))
  • 1/3 cup butter (I will use less-Mary)
  • 1/3 cup flour (I will use less, more like 1/4 cup-Mary)
  • 2 1/2 cups chicken broth
  • 1/4 cup white wine
  • 4 cups shredded cheddar cheese
  • 2 Tbsp. green onions
  • 1/4 cup Parmesan cheese (grated)
  • 1 cup bread crumbs

Instructions

  • Sauté chicken breasts in a little olive oil until done. Cut into large chunks. Layer chicken and artichokes in a 9×13 pan. Melt butter in medium sauce pan, add flour to create a roux.
  • Add chicken broth and stir until thickened and combined. Add wine and cheddar and onions over low heat. Stir until melted. Pour sauce over casserole.
  • Combine bread crumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta.

Notes

  • To ensure your chicken is cooked perfectly, aim for an internal temperature of 165°F; it should be golden brown on the outside and juicy on the inside.
  • If you're concerned about dryness, cook the chicken just until done and let it rest before cutting; this helps keep the moisture locked in.
  • For a lighter option, substitute half of the cheddar cheese with Greek yogurt or cottage cheese, which will still give creaminess without as much fat.
  • This casserole can be made ahead of time and stored in the fridge for up to 48 hours; just add 5-10 extra minutes to the baking time if baking from cold.
  • To reheat leftovers, pop the casserole back in a 350°F oven for 15-20 minutes, covering it with foil to prevent the breadcrumbs from burning.