Chicken, Artichoke, and Broccoli Casserole

Chicken, Artichoke, And Broccoli Casserole Recipe

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Barbie Petty


I saw this recipe in a Woman's Day magazine last year and decided to give it a try and it was definitely a keeper. It's one of those wonderful comfort foods. I'm sure you could all think of some things you'd like to switch around and substitute here and there in the recipe, as it is pretty versatile. Enjoy!

★★★★★ 1 vote
1 Hr
50 Min


4 c
broccoli florets
4 Tbsp
butter or margarine, divided
12 oz
mushrooms, sliced
4 Tbsp
all-purpose flour
2 1/2 c
chicken stock or canned low sodium chicken broth
1 tsp
dijon mustard
1/2 tsp
dried thyme
1/2 tsp
salt, to taste
1/2 tsp
1 c
grated cheddar cheese
cooked chicken breast halves, cut into bite-sized pieces
14 oz
(1 can) quartered artichoke hearts, drained
fresh grated parmesan cheese (not the powdered kind)


1Steam broccoli until crisp-tender; drain under cold water and set aside.
2In a skillet over medium heat, melt 1 tablespoon butter.
3Add in the mushrooms and stir/saute for 5 minutes and stir/saute for 5 minutes or until slightly tender.
4Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
5Add remaining butter to skillet and let melt over medium heat.
6Add in flour and blend.
7Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
8Add in grated cheddar cheese and stir until smooth.
9Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat the layers.
10Pour sauce over the top.
11Cover and bake at 350 degrees for 40 minutes or until bubbly.
12Stir and top with Parmesan cheese.
13Bake uncovered for 5-10 minutes or until cheese melts.

About Chicken, Artichoke, and Broccoli Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy