Chicken-Shrimp Casserole
A hearty chicken and shrimp casserole layered with artichokes and mushrooms in a creamy, cheesy sauce, blending savory flavors ideal for family dinners or entertaining guests.
Ingredients
- 4 whole chicken breasts ⓘ
- 1 lb cooked shrimp ⓘ
- 2 (13 oz) cans artichoke hearts, drained ⓘ
- 7 Tbsp butter ⓘ
- 3 medium onions, chopped ⓘ
- 1/2 lb fresh mushrooms, sliced ⓘ
- 5 Tbsp flour ⓘ
- 4 cups milk, heated ⓘ
- salt and pepper to taste ⓘ
- 2 Tbsp tomato paste ⓘ
- 1 Tbsp Worcestershire sauce ⓘ
- 1/2 cup white wine or dry sherry ⓘ
- 1/2 cup grated Parmesan or Romano cheese ⓘ
Instructions
- Boil, bone, and halve the chicken breasts, then place them in a greased large glass baking dish.
- Top the chicken with cooked shrimp and drained artichoke hearts.
- Saute chopped onions and sliced mushrooms in 2 tablespoons of butter until tender.
- Spread the sautéed onions and mushrooms over the chicken, shrimp, and artichokes.
- Melt the remaining 5 tablespoons of butter in a saucepan, then add flour and whisk to combine.
- Cook for 1 to 2 minutes, then slowly add heated milk, stirring constantly until the sauce is smooth and thickened.
- Stir in tomato paste, Worcestershire sauce, and white wine or sherry.
- Pour the sauce over the layered mixture in the baking dish.
- Sprinkle grated Parmesan or Romano cheese on top.
- Bake at 350°F for 45 minutes until bubbly and golden.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Wheat/Gluten
Shellfish
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).
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).