Baked Chicken Artichoke Casserole


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This healthy casserole doesn't use all the cream and cheese you find in other casserole recipes.

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  • 6 chicken breast halves, skinned and boned
  • one 17-oz. can artichoke hearts, drained
  • 2 C. fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 C. green onion, chopped
  • 2 Tbs. butter, divided
  • 1 Tbs. flour
  • 1 C. dry white wine
  • 1/4 C. dry vermouth
  • salt and pepper, to taste
  • fresh whole mushrooms

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Preheat oven to 350 degrees.  Saute chicken breasts in 1 tablespoon butter to brown.  Remove to casserole.  Saute sliced mushrooms, green onion, and garlic.  Add to casserole.  Trim artichokes as necessary and add to casserole.  Melt 1 tablespoon butter and stir in flour.  Add wine, vermouth, salt, and pepper.  Stir and simmer to thicken.  Pour over chicken.  Bake covered for 45 minutes or until chicken is done. May be made ahead and reheated.  Garnish with whole mushrooms.

Serve with: Basil Corn on the Cob

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