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artichoke chicken casserole

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Artichoke Chicken Casserole

This chicken artichoke casserole is great over orzo pasta with steamed broccoli or asparagus on the side. My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month.

Ingredients:

  • 1 cup grated parmesan cheese
  • 1 cup light mayonnaise
  • 1 pinch garlic powder, or to taste
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (8 ounce) package cremini mushrooms, sliced

Direction

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
  3. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
  4. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

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