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Chicken and Artichoke Casserole

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Course Main Course
Servings 4 servings


  • 5 boneless skinless chicken breast halves cut in 1″ strips
  • 4 tablespoons butter
  • 2 cloves garlic pressed (OPTIONAL—check to see if garlic bothers the baby if you’re gifting to a nursing mom)
  • 1 cup mushrooms sliced
  • 1 jar marinated artichoke hearts drained
  • 2 tablespoons flour
  • 1 can chicken broth or use homemade


  • Preheat oven to 350 degrees.
  • In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add the garlic and mushrooms and keep cooking till chicken mixture is smelling very garlicky.
  • Transfer browned chicken strips to a baking dish (for your extra casserole, use an aluminum pan that can be tossed after use); arrange artichoke hearts on top.
  • In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!). Add broth and cook until thickened then pour over chicken mixture.
  • Bake the casserole, uncovered, at 350 degrees for about 30 to 45 minutes.


LOW CARB SERVING SUGGESTIONS: Steamed broccoli, a big green salad (watch the carb count on your salad dressings. Higher fat dressings usually have lower carb counts)
SERVING SUGGESTIONS: Follow LC Suggestion above and add brown rice.
FREEZING INSTRUCTIONS: After the casserole has totally cooled, carefully place your casserole in a zipper-topped plastic FREEZER bag and remove all air before sealing. You can buy huge 1 1/2 to 2-gallon bags that are perfect for this. (IMPORTANT note about freezer bags: this will aid in the casserole tasting fresh. Those bags are designed to take the cold and regular bags are more permeable and will not keep your food as fresh)
Next, mark the bag with what you made (Cathy’s Cheesy Casserole, for example) and the DATE. Also, add the heating instructions—like Preheat oven to 350 degrees and cook for 35 minutes or until hot and bubbling, etc. Use a Sharpie pen for this task (it’s the only one that will hold up to the freezer without running. To keep your Sharpie from running off with the nearest child, hide your Sharpie in the freezer bag box—that’s what I’d do or I’d never see it again. Remember: this hiding place you will take to your grave—tell no one).
To cook the casserole, remove it from the freezer the night before and place in the fridge to thaw overnight. By the time cooking time comes, it may not be completely thawed but that’s okay. You will most likely need to cook the casserole longer to reheat, but an easy way to do that is to give the original cooking time and add the caveat, OR until hot and bubbly. That’s saved me more than once—LOL!
Tried this recipe?Let us know how it was!