Chicken Artichoke Casserole
My artichoke chicken casserole is made with a delicious combination of tender chicken, artichoke hearts, and a cheesy golden brown topping. This creamy casserole is a total comfort food that the whole family will love!
Servings: 6
Calories: 620kcal
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.
- Heat the chicken broth and cream together until steaming (you can do this in the microwave or stovetop). Stir in the Dijon.
- 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.
- 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.
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.
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