Simple Chicken and Artichoke Casserole


Simple Chicken and Artichoke Casserole

Casserole dishes are sometimes exactly what the doctor ordered. Simple Chicken and Artichoke Casserole is packed with fresh ingredients to make a hearty, robust meal. Pair with a Greek salad for the ultimate dinner.


This casserole freezes well.

Packages of wild rice with seasonings are sold in a variety of flavors, any of which will work well in this recipe.




  • 10 mushrooms, sliced
  • 10 green onions, chopped
  • 2 tablespoons butter
  • 2 cans (10-ounces) condensed cream of chicken soup
  • 1/2 cup heavy or whipping cream
  • 1/2 cup dry sherry
  • 1 teaspoon salt
  • 10 thick slices of bacon, cooked crisp and crumbled
  • 2 cans (14-ounces) artichoke hearts, drained and quartered
  • 4 cups chicken, cooked and chopped
  • 3 cups Mozzarella chesse, shredded
  • 2 cups julienned carrots
  • 4 cups cooked wild rice with seasonings
  • Parmesan cheese, freshly grated to taste


  1. Preheat oven to 350 degrees F.
  2. Grease a 13 by 9 inch glass baking dish.
  3. In a large skillet, melt butter over medium-high heat. Sauté mushrooms and green onions for about 7 minutes or until mushrooms are tender. Stir in soup, cream, sherry and salt; bring to a boil. Cook, stirring, until slightly thickened.
  4. In a large bowl, combine mushroom mixture, bacon, artichokes, chicken, mozzarella and carrots.
  5. Spread wild rice in bottom of prepared baking dish. Spread chicken mixture over rice and sprinkle with Parmesan cheese to taste.
  6. Cover and bake in preheated oven for 30 minutes. Uncover and bake for 15 minutes or until bubbling.

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