Dill Chicken And Artichokes
A creamy, flavorful chicken dish with artichokes, mushrooms, and dill, baked to perfection—perfect for comforting family dinners or elegant gatherings with Mediterranean flair.
Ingredients
- 8 oz. bottled Italian salad dressing ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 8 boneless, skinless chicken breast halves ⓘ
- 1 can cream of chicken soup (10 3/4 oz.) ⓘ
- 1/4 cup Parmesan cheese, grated ⓘ
- 2 jars (6 oz.) marinated artichoke hearts, drained and sliced ⓘ
- 2 teaspoons dill weed ⓘ
- 8 oz. fresh mushrooms, sliced ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- Pour Italian salad dressing into a 9 x 13-inch casserole dish.
- Add chicken breasts to the casserole and sprinkle with salt, pepper, and dill weed.
- Cover and refrigerate for at least one hour, preferably overnight.
- Top the chicken with sliced mushrooms and drained, sliced artichoke hearts.
- In a small bowl, combine sour cream and cream of chicken soup.
- Pour the sour cream mixture over the chicken and vegetables.
- Sprinkle grated Parmesan cheese on top.
- Bake at 350°F (175°C) for 1 hour until cooked through and bubbly.
Tips & Substitutions
For extra flavor, marinate the chicken in the Italian dressing for at least 4 hours or overnight. You can substitute the marinated artichoke hearts with fresh artichokes if you prefer, but ensure to prepare them properly. Use low-fat cream of chicken soup and reduced-fat Parmesan to lighten the dish while maintaining flavor. Adding a splash of lemon juice can enhance the overall taste.
Serving Suggestions
This Dill Chicken and Artichokes dish pairs beautifully with rice or a side of roasted vegetables. A simple green salad dressed with Me-Ma'S Dressing complements the richness of the casserole. For a heartier meal, serve with garlic bread or pasta, making it a satisfying option for weeknight dinners or entertaining guests.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil to prevent drying out and bake at 325°F (163°C) until heated through, about 20-25 minutes. Alternatively, microwave in short intervals, stirring occasionally until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Chicken And Artichokes contains roughly 113 calories, with 10g protein, 14g carbohydrates, and 3g fat. It is an excellent source of vitamin C (95% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 547mg per serving (24% 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 make sure to thaw them completely before marinating. This will ensure even cooking and better flavor absorption from the Italian dressing.
What can I substitute for cream of chicken soup?
If you need a substitute for cream of chicken soup, you can use homemade white sauce or a creamy mushroom soup. For a lighter option, consider using Greek yogurt mixed with a little chicken broth for a healthier twist.
Can I add other vegetables to this dish?
Absolutely! Feel free to add bell peppers, spinach, or zucchini to the casserole for extra nutrition and flavor. Just make sure to adjust the cooking time slightly if adding denser vegetables.
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).