Chicken Artichoke Dip Casserole Recipe

Name: Chicken Artichoke Dip Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Prepare a large casserole dish with non-stick cooking spray.
2
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
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
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
Salt and pepper the cubed chicken breasts to taste. Layer the chicken on top of the rice in the casserole dish.
6
Spread the artichoke and mushroom mixture over the chicken.
7
Sprinkle additional parmesan cheese over the top, if desired.
8
Bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
9
Enjoy!

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Artichoke Dip Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Artichoke Dip Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions