Chicken And Artichoke Casserole
A hearty chicken casserole featuring artichokes, olives, and mushrooms in a flavorful broth, perfect for comforting family dinners and entertaining guests.
Ingredients
Instructions
- Remove chicken skin and sprinkle chicken breasts with paprika and salt.
- Brown the chicken breasts in 2 tablespoons of olive oil and place in a casserole dish.
- Arrange artichoke hearts and black olives around the chicken in the casserole.
- Add chicken broth to the casserole.
- In a skillet, brown sliced mushrooms in 2 tablespoons of olive oil.
- Sprinkle the mushrooms with flour and cook briefly.
- Add sherry to the skillet and bring to a boil.
- Simmer the mushroom mixture for 1 minute.
- Pour the mushroom mixture over the chicken and vegetables in the casserole.
- Bake at 350°F (175°C) for 60 minutes until cooked through and golden.
Tips & Substitutions
To enhance the flavor of your Chicken And Artichoke Casserole, consider marinating the chicken in olive oil, paprika, and salt for a few hours before cooking. If you don't have sherry, white wine or chicken broth can be good substitutes. For added texture, you might add some breadcrumbs on top before baking for a crunchy finish.
Serving Suggestions
This Chicken And Artichoke Casserole pairs beautifully with a side of rice or a fresh green salad to balance the richness of the dish. Consider serving it with crusty bread to soak up the delicious sauce. For a complete meal, you might also add steamed vegetables like asparagus or broccoli.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-30 minutes or until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Artichoke Casserole contains roughly 1997 calories, with 24g protein, 10g carbohydrates, and 212g fat. It is an excellent source of protein (48% of the Daily Value), vitamin A (44% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before cooking to ensure even cooking. You may want to adjust the cooking time slightly if they are still partially frozen.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it's heated through.
What can I substitute for artichoke hearts?
If you can't find artichoke hearts, you can use canned or frozen green beans, or even sautéed spinach as an alternative. These substitutions will change the flavor profile slightly but will still provide a delicious addition to the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).