Chicken Artichoke Bake Recipes

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CHICKEN ARTICHOKE BAKE



Chicken Artichoke Bake image

The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.-Todd Richards, West Allis, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup mayonnaise
3 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon pepper
1 cup seasoned stuffing cubes

Steps:

  • Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.

Nutrition Facts : Calories 659 calories, Fat 39g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1666mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

ARTICHOKE AND CHICKEN BAKE



Artichoke and Chicken Bake image

This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.

Provided by yooper

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 375.
  • Spray an 11x7 inch baking dish with Pam.
  • Salt and pepper the chicken breast halves and place in the dish.
  • In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
  • Spread artichoke mixture over chicken breasts.
  • Bake, uncovered, 30-35 minutes or until chicken juices run clear.

ARTICHOKE CHICKEN BAKE



Artichoke Chicken Bake image

A friend agreed to repair some plumbing in exchange for a home-cooked dinner, but he showed up before I could shop for groceries. A can of artichokes in the pantry inspired me to combine a favorite hot dip recipe with a casserole. The resulting chicken artichoke bake was so delicious, he said he'd rush over anytime. -Lisa Robisch, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-in. baking dish. Spread with artichoke mixture. , Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.

Nutrition Facts : Calories 436 calories, Fat 38g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 766mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

CHEESY CHICKEN ARTICHOKE BAKE



Cheesy Chicken Artichoke Bake image

Make and share this Cheesy Chicken Artichoke Bake recipe from Food.com.

Provided by misskris3780

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (15 ounce) can artichoke hearts
1/4 cup low-fat mayonnaise
1/4 cup part-skim ricotta cheese
1/4 cup light sour cream
1/4 cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
salt & pepper

Steps:

  • Preheat oven to 375 degrees.
  • Open and drain artichoke hearts, and roughly chop them if they are not quartered.
  • Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
  • Add salt and pepper to taste. I also added crushed red pepper.
  • Mix well
  • Place chicken breasts in shallow baking or casserole dish.
  • Spread artichoke mixture over the top of chicken.
  • Sprinkle with parmesean cheese
  • Bake for 30 minutes.
  • I serve with wild rice mushroom mixture cooked in chicken stock.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 83.7, Sodium 554, Carbohydrate 14.1, Fiber 5.8, Sugar 1.2, Protein 35.6

CHICKEN ARTICHOKE BAKE



Chicken Artichoke Bake image

This recipe was given to me years ago, when I first married, and has remained a favorite of ours. It is very versatile and can be used for OAMC, too.

Provided by ToiCara

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup butter
6 boneless skinless chicken breasts
1 cup chopped onion
1 minced garlic clove
1 (10 ounce) can artichoke hearts, drained and halved
8 ounces cream cheese
1/2 cup toasted almond
3 tablespoons flour
1/4 teaspoon salt
1 1/4 cups dry white wine
1 cup chicken broth

Steps:

  • Melt butter in large skillet over medium heat.
  • Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
  • Saute onion and garlic in skillet until onions are translucent.
  • Add flour and salt, stirring until smooth.
  • Add wine and broth gradually, and cook until thick and bubbly.
  • Add cream cheese, stirring until melted.
  • Remove pan from heat.
  • Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
  • Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
  • Bake at 350 degrees for 45-50 minutes.
  • Sprinkle almonds over dish 5 minutes before done!

Nutrition Facts : Calories 742.6, Fat 43.1, SaturatedFat 21.2, Cholesterol 195.5, Sodium 940.6, Carbohydrate 23.7, Fiber 6.6, Sugar 4.3, Protein 53.8

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

ARTICHOKE--CHICKEN CASSEROLE



Artichoke--Chicken Casserole image

This is an easy dish, but nice enough for company. My bunko group raved about it! Serve it with a Ceasar salad and crusty bread. I got it from Meals.com - no author was listed.

Provided by PMP9512

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1/2 cup mushroom, sliced
1/2 cup green onion, chopped
2 tablespoons butter
1/8 teaspoon garlic salt
8 1/2 ounces artichoke hearts (drained)
1/2 cup white wine
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup mayonnaise
1/4 cup sour cream
1 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook chicken (any way you choose),cool and shred.
  • Saute mushrooms and green onions in butter.
  • Sprinkle with garlic salt.
  • In a bowl, combine chicken, artichokes, and mushrooms/onions.
  • In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
  • Fold into the chicken mixture and sprinkle with Parmesan cheese.
  • Place mixture into a 2 quart casserole.
  • Bake for 30 minutes.

CHICKEN ARTICHOKE CASSEROLE



Chicken Artichoke Casserole image

This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter, divided
Salt and pepper to taste
1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup shredded cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Hot cooked noodles or rice

Steps:

  • In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

Nutrition Facts :

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