Name: Chicken Artichoke Casserole
Prep time: 15 min
Cook time: PT-493745H53S
Total time: PT-493745H53S
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or cubed; 1 can (14 oz) artichoke hearts, drained and chopped; 8 oz cream cheese, softened; 1/2 cup sour cream or Greek yogurt; 1/3 cup mayonnaise; 2 cloves garlic, minced; 1/2 small onion, finely chopped; 1 cup mozzarella cheese, shredded; 1/3 cup parmesan cheese, grated; 1 tsp Italian seasoning; Salt, to taste; Black pepper, to taste

Jump to Recipe·Leave a Review

I like to make this chicken artichoke casserole when I want a comforting, creamy dish that feels both hearty and flavorful. The combination of tender chicken and tangy artichokes creates a rich, satisfying meal that comes together easily.

Why You’ll Love This Recipe

I enjoy how this casserole blends creamy textures with a slightly bright, savory flavor from the artichokes. It’s a great way to use simple ingredients while still ending up with something that feels special. I also appreciate how it can be prepared ahead of time and baked when needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken, shredded or cubed
artichoke hearts, drained and chopped
cream cheese, softened
sour cream or Greek yogurt
mayonnaise
garlic, minced
onion, finely chopped
mozzarella cheese, shredded
parmesan cheese, grated
salt
black pepper
Italian seasoning

Directions

I start by preheating the oven to 180°C (350°F) and lightly greasing a baking dish. In a large bowl, I mix the cream cheese, sour cream, and mayonnaise until smooth.

I stir in the garlic, onion, and seasonings, then fold in the cooked chicken and chopped artichoke hearts. I mix everything until well combined.

I transfer the mixture into the prepared baking dish and spread it evenly. I sprinkle mozzarella and parmesan cheese on top for a golden, bubbly finish.

I bake the casserole until it is heated through and the top is lightly browned. I let it rest for a few minutes before serving.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Prep time takes around 15 minutes, and baking takes about 25–30 minutes, so it’s ready in about 40–45 minutes.

Variations

I sometimes add spinach for extra color and nutrition. When I want a lighter version, I use Greek yogurt instead of sour cream and reduce the mayonnaise. I also like adding a breadcrumb topping for a bit of crunch.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or microwave until heated through. I prefer the oven to keep the texture nice and creamy.

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken because it saves time and adds extra flavor.

Can I make this casserole ahead of time?

I prepare it in advance and keep it in the fridge, then bake it when I’m ready to serve.

Can I freeze this dish?

I can freeze it before or after baking, though I prefer fresh for the best texture.

What can I serve with this casserole?

I like serving it with rice, pasta, or a simple salad.

Can I make it low-carb?

I keep it low-carb by serving it on its own or with vegetables instead of grains.

Conclusion

I find this chicken artichoke casserole to be a comforting and versatile dish that’s easy to prepare and always satisfying. It’s one of those recipes I turn to when I want something warm, creamy, and full of flavor without too much effort.