This artichoke chicken casserole with rice is a delicious, creamy, and filling dinner option for the whole family. It's a fantastic dinner idea that only needs 10 minutes to assemble and is ready in less than an hour. The perfect comfort food for busy weeknights!
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If you're looking for a way to sneak veggies in, this artichoke chicken casserole recipe is what you need. It's packed with veggies while having creamy and cheesy flavors that kids approve of.
While this is a full meal, you can serve it with a basic house salad, kale and brussel sprout caesar or a watermelon radish salad.
📖Why My Recipe Works
- Quick and easy to assemble- No need to cook the rice before making the casserole. It's cooked in the oven with chicken stock and seasonings, making every bite flavorful.
- Only uses pantry staples- This recipe only uses simple ingredients and seasonings. No need to use any canned soup like cream of mushroom or cream of chicken. Blah! Also no cream cheese or mayonnaise required!
🧾Ingredient Notes
- Chicken Breasts- Boneless, skinless chicken breasts or chicken thighs work great.
- Chicken Broth- Use vegetable stock or broth as a substitute.
- Heavy Cream- Helps make the casserole thick and creamy.
- Rice- Make sure to use long-grain rice as it cooks better than short grain in this recipe.
- Cheese- You can use any type of cheese. I like the flavor of Swiss cheese and Parmesan together, but you can also use Gouda or cheddar cheese.
- Artichoke Hearts- Frozen or canned artichoke hearts work great.
- Seasonings- I used a blend of garlic powder, kosher salt, black pepper, and dried thyme. But you can use fresh thyme if you have some on hand.
- Lemon Zest- Adds a fresh and zesty flavor without breaking the creamy sauce.
- Green Onions- You can also use leeks or just diced onions if you like.
- Dijon Mustard- Yellow mustard or grainy mustard can be used as substitutes.
- Cornstarch, Potato starch or arrowroot both give the same thickening effect.
- Unsalted butter- Make sure butter is unsalted, otherwise, adjust the salt you put in the dish.
💭 Variations
With spinach- Use fresh or frozen spinach. Thaw and squeeze out water with paper towels or a clean kitchen towel. Spinach is a delicious and healthy addition and makes this dish a casserole version of spinach artichoke dip.
Optional add-ins- Add sun-dried tomatoes, olives or capers, or diced roasted red peppers.
⏲️How to Make Artichoke Chicken Casserole
Place the bite-sized chicken pieces in a medium-sized bowl and coat evenly with seasonings. Then, add the scallions and artichokes and stir together in the bowl.
Pour uncooked long-grain rice into a baking dish and use a spoon to distribute it evenly. Sprinkle the rice with a layer of cornstarch and salt and coat it thoroughly to thicken. It may seem like an odd step but it is really important.
Pour the warm cream mixture into the baking dish and stir with the rice. Then, add the chicken and artichoke mixture on top and add small butter cubes for a rich flavor.
Cover the baking dish so it cooks evenly, and bake for 40 minutes. Once the rice and chicken are cooked, sprinkle the top with a layer of Swiss and parmesan cheese. Bake it uncovered for another 5 to 10 minutes or until the cheese topping is bubbly and golden brown.
👩🏻🍳 Expert Tips
- Make sure you thoroughly coat the rice with the cornstarch so that the sauce thickens as the rice absorbs the liquid.
- Pour the chicken broth mixture into the baking dish while still warm to prevent the cornstarch from becoming lumpy.
- You can heat the cream mixture in the microwave, but the stovetop works better.
💬 What is the best way to reheat a casserole?
The best way to reheat a casserole is to use an oven. In an oven-safe dish, reheat your casserole at 350°F for 20-30 minutes or until completely warm.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Chicken Artichoke Casserole
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt divided
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 lemon zest only
- 4 green onions white and green parts thinly sliced
- 14 ounces artichoke hearts 1-14 oz can drained and chopped
- 2 cups chicken stock low sodium
- 1 cup heavy cream
- 1 Tablespoon Dijon mustard
- 1 ½ cup long grain white rice
- 1 Tablespoon cornstarch
- 2 Tablespoons unsalted butter
- 1 ½ cup shredded swiss cheese
- ½ cup Parmesan cheese grated
- 2 Tablespoons fresh parsley minced
Instructions
- Preheat oven to 375 degrees.
- Cut the chicken into bit size pieces and transfer to a bowl. Sprinkle on the dried seasonings (half the salt salt, pepper, garlic powder, thyme and lemon zest) and toss to coat. Add the sliced scallions and chopped artichokes and stir.1 pound boneless skinless chicken, 1 teaspoon garlic powder, 2 teaspoons kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, 1 lemon, 4 green onions, 14 ounces artichoke hearts
- Heat the chicken broth and cream together until steaming (you can do this in the microwave or stovetop). Stir in the Dijon.2 cups chicken stock, 1 cup heavy cream, 1 Tablespoon Dijon mustard
- Spread uncooked rice in the bottom of a 9x13 baking dish. Sprinkle the remaining salt and cornstarch over the top. Pour on the warm cream mixture and stir. Add the chicken mixture and top with small cubes of butter.1 ½ cup long grain white rice, 1 Tablespoon cornstarch, 2 Tablespoons unsalted butter
- Bake covered for 40 minutes or until the rice is cooked. Stir and top with both cheeses. Bake uncovered for 5 to 10 minutes until the cheese is bubbly and golden brown. Top with parsley and serve.1 ½ cup shredded swiss cheese, ½ cup Parmesan cheese grated, 2 Tablespoons fresh parsley
Video
Notes
- Use long grain white rice that cooks in 25 minutes or less to ensure even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F oven or skillet until heated through, adding a splash of water or chicken broth to moisten, if needed.
hwillis says
Is it possible to substitute Greek yogurt for the heavy cream?
Jen Wooster says
I can't say for sure because I haven't tested it but in theory it would work.
B. Harris says
Can I make this a day ahead of time?
Jen Wooster says
You can bake ahead of time and reheat, but if you assemble and bake it might throw off the rice. I haven't tested this.
Sara says
My family loved this!
Jen Wooster says
Thanks for the review!