Introduction
Embarking on a culinary journey that combines hearty comfort with sophisticated flavors, the Chicken & Artichoke Casserole stands as an exemplary dish perfect for family dinners, special gatherings, or even meal prep for the week. This recipe, featured on Love With Recipes, offers a harmonious blend of tender poached chicken, earthy mushrooms, tangy artichoke hearts, and a luxurious creamy sauce infused with Parmesan cheese and sherry. The composition is elevated by the addition of fresh tomatoes and a delicate orzo pasta base, making it a complete, satisfying meal that balances richness with freshness. Its versatility allows for variations in ingredients and presentation, ensuring that every cook can adapt it to their palate and dietary needs. Underlying this dish is a meticulous process that emphasizes flavor layering, precise timing, and thoughtful assembly, culminating in a casserole that boasts both visual appeal and complex taste.
Time
- Preparation Time: 45 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 30 minutes
Needed Equipment
- Large Skillet or Frying Pan: For poaching the chicken and sautéing mushrooms.
- Medium Saucepan: To prepare the creamy sauce with flour, broth, and half-and-half.
- Casserole Dish: An 8×8 or similar-sized ceramic or glass baking dish for assembly and baking.
- Cooking Utensils: Wooden or silicone spatulas, stirring spoons, tongs.
- Measuring Cups and Spoons: To ensure accuracy in ingredient measurements.
- Chef’s Knife and Cutting Board: For chopping tomatoes, quartering artichoke hearts, and slicing mushrooms.
- Fine Mesh Strainer or Colander: For draining artichoke hearts and pasta.
- Oven Mitts and Aluminum Foil: For handling hot dishes and covering during baking.
- Cooktop or Stove: For poaching chicken, sautéing, and preparing sauces.
- Cooking Thermometer (Optional): To verify chicken internal temperature for safety.
Tags
Comfort Food, Chicken, Artichoke, Creamy Sauce, Baked Casserole, Family Dinner, Vegetarian Option (if chicken is omitted), Easy Dinner, Hearty Meal, One-Pan Dish, Oven-Baked
Serving Size
This recipe yields approximately 6 generous servings, making it ideal for family dinners or small gatherings. Each serving provides a balanced combination of protein, vegetables, and carbs, perfectly suited for a wholesome meal. For larger appetites or multiple courses, consider increasing the portion size or serving with additional side dishes.
Difficulty Level
This recipe falls within the intermediate difficulty range. It involves multiple components—poaching chicken, preparing a roux-based sauce, sautéing vegetables, and careful assembly before baking. However, with organized preparation and attention to detail, it is accessible to home cooks with some experience in baking and stove-top cooking. The step-by-step instructions are designed to ensure clarity and success at each stage.
Allergen Information
| Allergen | Present in Recipe |
|---|---|
| Gluten | Yes (all-purpose flour) |
| Dairy | Yes (butter, half-and-half, Parmesan cheese) |
| Shellfish | No |
| Nuts | No |
| Eggs | No |
| Seafood | No |
For those with dairy allergies, substitutions such as plant-based creams or cheeses can be employed. Gluten-free flour blends can replace all-purpose flour for a gluten-free version.
Dietary Preference
This dish is primarily suitable for omnivores. To adapt for vegetarian diets, omit the chicken and increase the vegetables or incorporate plant-based protein sources. For low-carb or keto diets, replace orzo pasta with cauliflower rice or spiralized vegetables. Always adjust seasonings accordingly to maintain flavor integrity.
Course
Main Course — a hearty, baked casserole that can be served as the centerpiece of a family meal or special occasion.
Cuisine
Continentally inspired, blending elements of American comfort food with Mediterranean influences from the artichokes and sherry. The preparation style is versatile enough to suit various regional adaptations.
Ingredients
Ingredient Quantities and Details
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken broth | 2 cups | For poaching chicken and sauce base |
| Boneless, skinless chicken breasts | 6 pieces | Fresh or thawed, preferably uniform in size for even cooking |
| Artichoke hearts | 1 can (14 oz) | Drain thoroughly, quartered for even distribution |
| Fresh mushrooms | 8 oz | Sliced thin for even sautéing |
| Butter | 1/2 cup (113 g) | Divided into 3 tablespoons for sautéing and sauce |
| Half-and-half | 3/4 cup (180 ml) | For creaminess in the sauce |
| Dry sherry | 2 tbsp (30 ml) | Adds depth and a subtle tang |
| Salt | 1/8 tsp | Adjust to taste |
| Pepper | 1/4 tsp | Freshly ground preferred |
| Parmesan cheese, grated | 1/2 cup (50 g) | Freshly grated for best flavor |
| All-purpose flour | 1/4 cup (30 g) | For thickening the sauce |
| Dried rosemary | 1/2 tsp | Crushed or rubbed |
| Roma tomatoes | 2 | Chopped for freshness and color |
| Orzo pasta | 1 cup (200 g) | Cooked al dente as per package instructions |
Instructions
Step 1: Poaching the Chicken
Begin by preparing the chicken breasts. Place the chicken breasts in a large skillet or saucepan. Pour in the 2 cups of chicken broth, ensuring the chicken is fully submerged. Bring the broth to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for approximately 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer. The poaching process keeps the chicken moist and tender, ideal for shredding or slicing later.
Once cooked, transfer the chicken breasts to a plate to cool slightly. Reserve about 3/4 cup of the poaching broth for use in the sauce and other components of the dish. Let the chicken rest, then slice or shred into bite-sized pieces, depending on your preference. Keep the chicken ready for assembly.
Step 2: Preparing the Casserole Base
Preheat your oven to 325°F (165°C). While the oven heats, arrange the sliced or shredded chicken in the bottom of your casserole dish. Distribute the drained and quartered artichoke hearts evenly across the chicken. The artichokes lend a tangy, earthy flavor that complements the richness of the dish. Creating an even layer ensures consistent flavor and presentation.
Step 3: Sautéing Mushrooms
Use the same skillet that was used for poaching to maximize flavor extraction. Melt 3 tablespoons of butter over medium heat. When melted, add the sliced mushrooms. Sauté for about 8-10 minutes, stirring frequently, until the mushrooms are golden brown and tender. This process concentrates the mushroom flavor and adds a savory depth to the casserole. Once sautéed, remove the skillet from heat and set aside.
Step 4: Making the Creamy Sauce
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium heat. Once melted, gradually whisk in the all-purpose flour, ensuring no lumps form. Cook this mixture for 1-2 minutes to create a roux, which helps thicken the sauce. Add salt, pepper, and dried rosemary, stirring constantly. The rosemary adds aromatic complexity, balancing the richness of the dish.
Slowly pour in the reserved chicken broth and half-and-half, stirring vigorously to prevent lumps. Increase the heat slightly and bring the mixture to a gentle boil. Continue stirring until the sauce thickens and reaches a velvety consistency, about 4-5 minutes. Reduce heat to low and stir in the grated Parmesan cheese and dry sherry until the cheese melts completely, creating a smooth, creamy sauce with a subtle nutty and wine-infused flavor.
Step 5: Assembling the Casserole
Pour the prepared sauce evenly over the chicken and artichokes in the casserole dish. Use a spatula or spoon to spread the sauce gently, ensuring all ingredients are coated generously. Top the casserole with the sautéed mushrooms, spreading them evenly across the surface. Finish by sprinkling the chopped tomatoes over the top, adding a fresh, tangy element that balances the richness of the sauce and cheese.
Step 6: Baking the Casserole
Cover the casserole dish with aluminum foil to retain moisture and prevent the topping from drying out. Place the dish in the preheated oven and bake for approximately 30 to 45 minutes. The exact time depends on your oven and the thickness of your casserole. The key is to heat through until bubbling around the edges and the top is slightly golden. For an extra touch of crispness, uncover the casserole during the last 10 minutes of baking.
Step 7: Serving
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to settle and makes portioning easier. Serve hot over freshly cooked orzo pasta or your preferred pasta, ensuring each plate receives a generous helping of the creamy chicken and artichoke mixture. Garnish with additional Parmesan or fresh herbs if desired for presentation and added flavor.
Preparation Tips
- Consistent Sizing: For even cooking, select chicken breasts of similar size and thickness, and slice mushrooms uniformly.
- Flavor Enhancement: Toast the Parmesan cheese briefly before adding to the sauce for a richer flavor profile.
- Broth Reserve: Always save extra poaching broth for adjusting sauce consistency or adding moisture during assembly.
- Vegetable Variations: Feel free to add spinach, kale, or peas for added color and nutrients.
- Cheese Alternatives: Use Gruyère, Asiago, or a blend of cheeses for different flavor nuances.
Nutritional Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 520 kcal |
| Protein | 40 g |
| Carbohydrates | 35 g |
| Fats | 25 g |
| Saturated Fat | 12 g |
| Sodium | 750 mg |
| Fiber | 4 g |
| Sugar | 4 g |
Tips and Tricks
- Pre-poaching Enhancements: Add herbs like thyme, bay leaves, or garlic to the broth for extra flavor during chicken poaching.
- Layering Flavors: Incorporate a pinch of smoked paprika or cayenne pepper into the sauce for a subtle smoky heat.
- Texture Play: Use toasted breadcrumbs or crispy fried onions as a topping after baking for added crunch.
- Make Ahead: Assemble the dish a day in advance and refrigerate. Bake just before serving to maintain freshness.
Add-ons
- Chopped fresh herbs such as parsley, basil, or thyme for garnish.
- Olives or capers for a salty, briny accent.
- Red pepper flakes for a touch of heat.
- Additional cheeses like mozzarella or fontina for a gooey topping.
Side Dishes
- Garlic bread or herb baguette slices.
- Mixed green salad with vinaigrette.
- Steamed vegetables such as broccoli, green beans, or asparagus.
- Roasted root vegetables for added earthiness.
Improvements
To elevate this casserole further, consider adding a layer of sautéed spinach or kale beneath the chicken layer before pouring the sauce. Incorporating roasted garlic into the sauce can enhance depth. For a more decadent version, swirl in a spoonful of mascarpone or cream cheese just before baking. Experiment with different cheeses for varied flavor profiles, such as Gruyère for nuttiness or smoked Gouda for richness.
Save and Store
This dish keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ
Can I make this dish vegetarian?
Yes, replace the chicken with hearty vegetables such as eggplant, zucchini, or a combination of roasted vegetables. You can also add plant-based protein like tofu or tempeh, and use vegetable broth instead of chicken broth.
Can I use other pasta instead of orzo?
Absolutely. Penne, fusilli, or even cooked rice can work well as substitutes. Adjust cooking times accordingly, especially if using larger pasta shapes.
How do I prevent the casserole from becoming watery?
Ensure the sauce is thickened properly before pouring over the ingredients. Avoid overloading with excess liquids, and bake uncovered briefly at the end to allow excess moisture to evaporate and develop a slightly crispy top.
Is there a gluten-free option?
Yes. Substitute all-purpose flour with a gluten-free flour blend or cornstarch mixed with water. Use gluten-free pasta or rice as a base.
Conclusion
The Chicken & Artichoke Casserole from Love With Recipes exemplifies a dish that balances rich, creamy textures with vibrant, fresh flavors. Its layered approach, combining poached chicken, earthy mushrooms, tangy artichokes, and a luscious sherry-Parmesan sauce, creates a multi-dimensional palate experience. Whether served as a weeknight dinner or a special occasion centerpiece, this casserole offers comfort and sophistication in every bite. Its adaptability allows for creative variations, making it a versatile addition to any home cook’s repertoire. Mastering this recipe involves attention to detail—precise timing, flavor layering, and thoughtful assembly—but results in a dish that is deeply satisfying and impressive in presentation. Incorporate the tips and enhancements outlined above to customize the dish to your preferences and elevate your culinary skills. Remember, the joy of cooking lies in experimentation and personal touch, and this dish provides an excellent canvas for both. Enjoy the process, savor the flavors, and share this delightful creation with loved ones, knowing you’ve crafted a hearty, delicious meal from scratch.