Chicken Artichoke Casserole

  • Yield: servings


Chicken Artichoke Casserole:
1/2pound sliced fresh mushrooms
6tablespoons butter, divided
4 boneless, skinless chicken breasts
1 (14-ounce) can chicken broth
1 (7 1/2-ounce) can artichoke hearts, drained
1dash salt
1/4cup flour
3/4cup cream
1/4teaspoon salt
1/8teaspoon pepper
1/2cup grated Parmesan cheese
Baked Rice:
1cup long-grain white rice
1/2cup melted butter
1cup beef consomme
1cup water
1/2pound mushrooms
1/4cup slivered almonds
2tablespoons butter


  1. Chicken Artichoke Casserole: Saute mushrooms in 2 tablespoons of butter for about 2 minutes; set aside. Drop chicken into already simmering chicken broth. Cook over low heat about 30 minutes. Drain, reserving 3/4 cup broth. Cut chicken into cubes. Place cubed chicken and artichoke hearts in a greased 8 x 8-inch pan. Lightly salt.
  2. In a saucepan, melt 4 tablespoons of butter. Stir in flour.  Add cream and 3/4 cup of chicken broth, stir constantly over medium heat until thickened. Stir in 1/4 teaspoon salt, pepper and Parmesan cheese. Pour over chicken, bake at 325F for 30 minutes. Remove from oven and sprinkle sauteed mushrooms over the top.  Serve with baked rice
  3. Baked rice: Brown rice in 1/2 cup melted butter.  Stir in beef consomme and water.  Cover and bake 1 hour at 300F in greased bake dish.  Saute mushrooms in 2 tablespoons of butter. Add mushrooms and almonds.

Recipe courtesy of the National Chicken Council