The Pioneer Woman Tasty Kitchen
Profile Photo

Chicken Artichoke Casserole

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe is inspired by a basic Chicken and Artichoke recipe that I found online, titled Artichoke Chicken Casserole on Allrecipes.com.

Ingredients

  • 3  Boneless, Skinless Chicken Breasts
  • 8 ounces, weight Sliced Mushrooms
  • 1 can (14 Oz. Size) Artichoke Heart Quarters, Drained
  • 2 pinches Lemon Zest
  • 1 clove Garlic, Chopped
  • 1 cup Parmesan Cheese
  • 1 cup Light Mayonnaise
  • 1 cup Plain Bread Crumbs
  • 6 whole Cherry Tomatoes, Halved

Preparation

Preheat oven to 350ºF.

Cube chicken breasts. In a glass baking pan or casserole dish, combine cubed chicken with mushrooms and drained artichokes.

Grate some lemon peel to get lemon zest—you just need a pinch or 2—a little goes a long way. In a small bowl combine lemon zest, garlic, Parmesan cheese and mayonnaise. I added a touch of water to make it a little thinner. Pour the sauce into the baking dish and mix everything together.

Bake in the oven at 350ºF for 30 minutes. Pull it out, stir everything, raise oven temperature to 360ºF and cook an additional 10 minutes. Pull the dish out again to make sure chicken is cooked.

Add bread crumbs on top if desired, put it back in the oven and cook another 5 minutes. Pull it out again, add halved cherry tomatoes on top, and put back in the oven for 3-4 minutes.

Pull the dish out of the oven and let sit a few minutes so the sauce can thicken. Serve with salad.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Southwest Stuffed Spaghetti Squash
Profile Photo by Stacey @ Bake.Eat.Repeat. in Main Courses
This Southwest Stuffed Spaghetti Squash is absolutely fantastic. Filled with southwest...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mexican Zucchini Lasagna
Profile Photo by Taylor Kiser in Main Courses
This Mexican Zucchini Lasagna has all the cheesy, saucy taste but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Spicy Chicken Paella
Profile Photo by Kyle Dalakas in Main Courses
Boneless chicken breasts, garlic, Spanish onion, eggplant, tomatoes, hot and sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Verde Skillet Pasta Bake
Profile Photo by FunnyLoveLindsay in Main Courses
Salsa verde with pasta and cheese in the easiest one-dish meal....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lightened Up Shepherd’s Pie
Profile Photo by Becca Davis in Main Courses
Shepherd’s pie is a go-to recipe, but now it’s even healthier...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Intermediate