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Chicken Artichoke Dip Casserole

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Ingredients

Adjust Servings:
2 cups long grain white rice
3 1/2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes
1 (14 ounce) can artichoke hearts, packed in water, chopped
3/4 cup light mayonnaise
3/4 cup parmesan cheese
1/2 teaspoon garlic powder
10 ounces button mushrooms, sliced
1/4 cup dry white wine
1 tablespoon olive oil
1 1/2 - 2 lbs boneless skinless chicken breasts, cubed
salt and pepper

Nutritional information

879.1
Calories
264 g
Calories From Fat
29.4 g
Total Fat
7.3 g
Saturated Fat
141.4 mg
Cholesterol
1274.4 mg
Sodium
93.8 g
Carbs
10.6 g
Dietary Fiber
5 g
Sugars
55.7 g
Protein
485g
Serving Size

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Chicken Artichoke Dip Casserole

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    Cuisine:

    This was great! I was looking for a recipe that had an artichoke dip-like sauce over chicken to serve with King's Hawaiian bread and this was perfect! I just omitted the rice and baked the sauce over three chicken breasts. Thanks for the keeper!

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Artichoke Dip Casserole, An unusual take on the classic chicken and rice casserole This dish combines the flavors of chicken artichoke dip with mushrooms sauteed in white wine, and fluffy white rice cooked in chicken stock Serve with your favorite veggie side dish, and some crusty bread – or, toss in some chopped spinach for a complete, one-pan meal , This was great! I was looking for a recipe that had an artichoke dip-like sauce over chicken to serve with King’s Hawaiian bread and this was perfect! I just omitted the rice and baked the sauce over three chicken breasts Thanks for the keeper!, We liked it, I did however make a change I didn’t use the mushrooms or wine because I don’t like shrooms and don’t use wine I also had partially frozen chicken so I sauted it first which I then added a 1/4 cup of chicken broth to account for the wine I left out about 1/3 of the rice because I was afraid the rest would not fit in my pan if I didn’t I still think it need something more The rice didn’t have much of the topping flavor


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    Steps

    1
    Done

    Prepare a Large Casserole Dish With Non-Stick Cooking Spray.

    2
    Done

    Dissolve the Chicken Bouillon in the Water. Cook the Rice in the Chicken Stock on the Stove, or in a Rice Cooker. When Rice Is Finished Cooking, Spoon Into the Casserole Dish in an Even Layer.

    3
    Done

    in a Medium Skillet, Saute the Mushrooms in the Olive Oil. When Mushrooms Have Softened, Add the White Wine, and Continue to Simmer For Three to Four Minutes.

    4
    Done

    in a Medium Bowl, Combine the Chopped Artichoke Hearts, Mayonnaise, Parmesan Cheese, Garlic Powder, and Mushrooms (with the Juices from the Pan). Mix Well.

    5
    Done

    Salt and Pepper the Cubed Chicken Breasts to Taste. Layer the Chicken on Top of the Rice in the Casserole Dish.

    6
    Done

    Spread the Artichoke and Mushroom Mixture Over the Chicken.

    7
    Done

    Sprinkle Additional Parmesan Cheese Over the Top, If Desired.

    8
    Done

    Bake at 350 Degrees For 30-40 Minutes, or Until Chicken Is Cooked Through, and the Top Becomes Bubbly and Golden Brown.

    9
    Done

    Enjoy!

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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