Chicken and Artichoke Casserole

This chicken and artichoke casserole recipe may just fit the bill for something different tonight! This is one of my favorite chicken casserole recipes, and I hope you'll enjoy it, too!

Prep time: 20 minutes

Cook time: 25 minutes


  • 2 tablespoons butter
  • 3 cups of sliced mushrooms
  • 1 cup chopped green onions
  • 4 carrots, cut into thin sticks
  • 2 (10 oz) cans cream of chicken soup
  • 1/2 cup of heavy cream
  • 1/2 cup of sherry or chicken broth
  • 1 tsp salt
  • 3 cups cubed cooked chicken
  • 2 (14 oz) cans artichoke hearts, drained and quartered
  • 3 cups shredded mozzarella cheese
  • 4 cups cooked brown rice
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 350. Heat butter in a large skillet over medium heat; add mushrooms, green onions and carrots. Saute until carrots are tender, about 10 minutes.
  2. Remove skillet from heat. Add soup, cream, sherry and salt; mix well.
  3. Combine chicken, mushroom mixture, artichoke hearts and mozzarella in a large bowl; mix well. Grease a medium casserole with cooking spray. Spread rice in bottom of casserole.
  4. Spread chicken mixture over rice. Sprinkle with Parmesan. Bake until bubbly and golden brown, about 25 minutes.


Pre-cut carrots are available in most supermarkets. You can save time by purchasing these!

You may also want to check out the freezer section for artichoke hearts. They may be less expensive than canned and be fresher tasting.

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