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Chicken Artichoke Casserole Recipe

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3.9 from 12 reviews

This Chicken Artichoke Casserole features tender chicken pieces combined with savory artichoke hearts and scallions in a creamy Dijon-infused sauce, all baked together with rice and topped with a golden, bubbly Swiss and Parmesan cheese crust. A comforting, family-friendly dish perfect for a hearty meal.

Ingredients

Main Ingredients

  • 1 pound boneless skinless chicken breast or thighs, cut into bite-size pieces
  • 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

Additional Ingredients

  • 1 Tablespoon cornstarch
  • 2 Tablespoons unsalted butter, cut into small cubes
  • 1 ½ cup shredded Swiss cheese
  • ½ cup Parmesan cheese, grated
  • 2 Tablespoons fresh parsley, minced

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
  2. Prepare Chicken Mixture: In a bowl, toss the bite-sized chicken pieces with half of the kosher salt, black pepper, garlic powder, dried thyme, and lemon zest. Add the sliced green onions and chopped artichoke hearts, stirring to combine everything thoroughly.
  3. Heat Cream Mixture: In a microwave or on the stovetop, heat the chicken stock and heavy cream together until steaming. Stir in the Dijon mustard until fully incorporated to create a flavorful sauce.
  4. Assemble Casserole: Spread the uncooked long grain white rice evenly in the bottom of a 9×13 inch baking dish. Sprinkle the remaining kosher salt and cornstarch evenly over the rice. Pour the warm cream and stock mixture over the rice, then gently stir. Add the chicken and vegetable mixture on top, evenly distributing it. Dot the top with small cubes of unsalted butter.
  5. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes or until the rice is fully cooked and tender.
  6. Add Cheese and Finish Baking: Remove the cover, stir the casserole gently to mix, then sprinkle the shredded Swiss cheese and grated Parmesan cheese evenly over the top. Return to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and golden brown.
  7. Garnish and Serve: Remove the casserole from the oven, sprinkle with the minced fresh parsley for a bright finish, and serve warm.

Notes

  • Use low sodium chicken stock to control the saltiness of the casserole.
  • Cutting the chicken into uniform bite-sized pieces ensures even cooking.
  • Allow the chicken stock and cream mixture to be hot before pouring over rice to help the rice cook thoroughly during baking.
  • Covering the casserole during baking traps steam, which cooks the rice evenly.
  • You can substitute chicken thighs for breast for a juicier texture.
  • Let the casserole cool for a few minutes before serving to allow it to set slightly.

Find it online: https://recipesbyliza.com/chicken-artichoke-casserole-recipe/