On the menu tonight – Chicken Mushroom and Artichoke Casserole!
There was a decent amount of prep for this dish, but it wasn’t difficult. I didn’t already have pre-cooked chicken, so baked some chicken tenders. You could easily take a short-cut by using a rotisserie chicken or left-overs. With the chicken baking in the oven, I worked on the mushrooms. I pre-cooked the mushrooms, scallions, and garlic along with a little of the dry sherry. Once cooked, set the mushrooms aside to cool.
Then, I worked on the rest of the filling by grating the cheeses, chopping the artichokes hearts to size, and finally mixing together all the components in a large mixing bowl. Once thoroughly mixed, transfer to a 13×9 baking dish, top with some grated Parmesan and Swiss cheese, and bake for 35 minutes at 350 degrees. You want the cheese on top to be golden brown, so you may want to finish it under the broiler.
It may sound rich with the cheeses, and it is, but the acid from the artichoke hearts and the dry sherry cut through and make it a fantastic dish. I hope you’ll try it and let me know what you think!
Chicken Mushroom and Artichoke Casserole
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Loading...Chicken Mushroom and Artichoke Casserole
Ingredients
- 3 cups of cooked, shredded or chopped chicken (rotisserie chicken would be perfect)
- 2 Tbsp butter
- 8 oz mushrooms, chopped - shiitake, cremini, or button mushrooms are great (I used shiitake)
- 1 pkg 8.8 oz microwavable rice, brown and wild rice blend (any variety of rice would be great)
- 1 10.75 oz can cream of mushroom soup
- 1 cup mayonnaise
- 1/2 - 1 cup sour cream
- 14 oz jar of artichoke hearts, rinsed
- 1/2 cup scallions, chopped (about 2-3)
- 1-2 garlic cloves, minced
- 1/2 cup dry sherry or brandy
- 4 oz Parmesan cheese, finely grated
- 3-4 oz Swiss cheese, grated
- 1 10 oz pkg frozen spinach, thawed and drained
- salt and pepper to taste
- 1/4 cup parsley and/or chives, chopped for garnish
Instructions
Pre-heat oven to 350 degrees
Shred or chop the cooked chicken and set aside
Pre-heat a large skillet over medium heat with the butter and add the mushrooms, scallions, and garlic
Cook for about 8 minutes, stirring occasionally. The liquid from the mushrooms should cook off and they should be lightly browned.
Add half of the dry sherry then, stir and scrape any brown bits from the bottom of the pan. Cook for another 2-3 minutes to let the alcohol cook off
Cut the heat and set the mixture aside to cool at least 10 minutes
Cook the rice according to the package, about 90 seconds in the microwave, then add to a large mixing bow.
Add the mayonnaise, sour cream, cream of mushroom soup, chopped chicken, artichoke hearts, mushroom mixture, and about 3/4 of each of the grated cheeses (reserve enough cheese for the top)
Season with salt and pepper
Once to your liking, stir in the last of the dry sherry and then transfer the mixture to a 13x9 baking dish
Top with the remaining Swiss and Parmesan cheeses and then bake for 35 minutes
You may want to put the dish under the broiler for a few minutes if the cheese on top isn't golden brown
Let it rest at least 5 minutes
Garnish with the chopped parsley and/or scallions
