- Alfredo sauce or creamy chicken sauce (for added flavor)
- Heavy cream (optional, for a richer texture)
- Parmesan cheese, grated (for topping or mixing in)
- Mozzarella cheese, shredded (for topping or mixing in)
- Salt to taste
- Black pepper to taste
- Italian herbs or oregano (for enhanced flavor)
- Olive oil (for sautéing)
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### Chicken Mushroom and Artichoke Casserole Recipe: A Delicious Main Dish
Looking for a delicious and hearty main dish that's perfect for any occasion? Try this Chicken Mushroom and Artichoke Casserole recipe. This casserole is not only flavorful but also packed with nutrients from the vegetables, making it both satisfying and healthy.
#### Ingredients:
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 2 cups sliced mushrooms (cremini or button)
- 1 large artichoke heart, chopped
- 1 cup mixed bell peppers (red, yellow, green), diced
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
#### Instructions:
**Step 1: Preheat Your Oven**
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of butter.
**Step 2: Prepare the Chicken and Vegetables**
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute.
**Step 3: Cook the Chicken and Mushrooms**
Add the chicken pieces to the skillet and cook until browned on all sides—about 7-8 minutes. Remove from heat and set aside.
**Step 4: Make the Sauce**
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they release their moisture and begin to brown slightly. Add the chopped artichoke hearts and bell peppers; cook for another 3-4 minutes until the vegetables are soft but still retain some crunch.
**Step 5: Combine Ingredients**
Pour in the chicken broth, heavy cream (or half-and-half), and dried thyme. Bring the mixture to a simmer over medium heat. Once heated through, return the cooked chicken to the skillet along with any accumulated juices from the pan. Simmer for another 2-3 minutes.
**Step 6: Assemble the Casserole**
Transfer the chicken and vegetable mixture into your prepared baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
**Step 7: Bake Until Golden**
Place the dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
**Step 8: Serve and Enjoy!**
Let it cool slightly before serving. Garnish with fresh parsley if desired. This casserole makes a delicious main dish that's perfect for family dinners or potlucks.
#### Tips:
- For an extra burst of flavor, you can add some red pepper flakes to the sautéed vegetables.
- Use frozen artichoke hearts if fresh ones are not available; just make sure they're well-drained before chopping and using them in the recipe.
This Chicken Mushroom and Artichoke Casserole is a perfect blend of flavors and textures that will leave your taste buds satisfied. Enjoy making it for your family or guests, and don't forget to share this recipe on social media with the hashtag #ChickenMushroomArtichokeCasserole!