Chicken (Or Turkey) And Artichoke Casserole
A hearty chicken and artichoke casserole with mushrooms and cheese, baked to perfection; a comforting, flavorful dish perfect for family dinners and gatherings.
Ingredients
- 2 packages frozen artichoke hearts or 2 cans artichoke hearts ⓘ
- 1/4 cup butter or margarine
- 1/4 cup flour ⓘ
- 1 cup milk ⓘ
- 1 cup chicken broth ⓘ
- 3/4 cup grated Cheddar cheese
- 1/2 pound sliced mushrooms ⓘ
- 2 onions ⓘ
- salad oil ⓘ
- salt ⓘ
- pepper ⓘ
- paprika
- 4 cups diced chicken or turkey ⓘ
- sherry (optional) ⓘ
Instructions
- Saute chopped onions and sliced mushrooms in salad oil until tender.
- Drain artichoke hearts well and quarter them.
- Make the sauce by melting butter in a saucepan; add flour, then gradually stir in milk and chicken broth.
- Cook and stir until thick and smooth, then remove from heat.
- Add 1/4 cup grated Cheddar cheese and 3 tablespoons sherry if desired.
- Season the sauce with salt, pepper, and paprika as needed.
- Pour the sauce over diced chicken or turkey, artichokes, mushrooms, and onions; mix well.
- Transfer the mixture into a casserole dish.
- Sprinkle remaining cheese on top.
- Lightly sprinkle with paprika.
- Optional: add sliced black olives and pimento for color and flavor.
- Bake uncovered at 375°F (190°C) for 40 to 50 minutes or until hot and bubbly.
- This dish can be prepared ahead of time and refrigerated for 2 to 3 days.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or using half-and-half instead of milk. If you don't have artichoke hearts, frozen spinach can be a good substitute. You can also use turkey leftovers for a post-holiday twist. If you prefer a bit of tang, try adding a tablespoon of Dijon mustard to the sauce.
Serving Suggestions
Serve this casserole with a simple green salad or steamed vegetables to balance the richness. It pairs beautifully with Rice Pilaf With Peas for a complete meal. For added flavor, consider topping with fresh herbs like parsley or thyme just before serving.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes on high, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken (Or Turkey) And Artichoke Casserole contains roughly 2128 calories, with 8g protein, 47g carbohydrates, and 213g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and vitamin D (13% of the Daily Value). Note that it is relatively high in sodium, at 1145mg per serving (50% 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 make this casserole ahead of time?
Yes, this dish can be prepared ahead of time. Assemble the casserole and refrigerate it for 2 to 3 days before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge to ensure it heats through completely.
What can I use instead of chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used. For a richer flavor, consider using homemade broth or bouillon cubes dissolved in water. Just be mindful of the added salt, as some bouillons can be quite salty.
Can I add other vegetables to this casserole?
Absolutely! Feel free to incorporate other vegetables you enjoy, such as bell peppers, spinach, or zucchini. Just sauté them along with the onions and mushrooms to ensure they are tender before mixing them into 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).