This Paula Deen Chicken and Artichoke Casserole is a creamy and cheesy recipe, which is made with chicken breast and artichoke hearts. It’s the perfect weeknight dinner, ready in about 45 minutes.
Paula Deen Chicken and Artichoke Casserole Ingredients
Simple, savory ingredients for an incredibly easy meal.
- 1 cup grated Parmesan cheese
- 1 cup light mayonnaise
- 1 pinch garlic powder, or to taste
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1 (14 ounce) can artichoke hearts, drained
- 1 (8 ounce) package cremini mushrooms, sliced
How To Make Paula Deen Chicken and Artichoke Casserole
A step-by-step guide to this simple, satisfying casserole.
- Prep the Oven and Topping: Preheat the oven to 350°F (175°C). In a medium bowl, mix together the grated Parmesan cheese, mayonnaise, and garlic powder until it’s well combined into a thick, spreadable topping.
- Assemble the Casserole: Arrange the chicken breasts in a single layer in a 9×13-inch baking dish. Scatter the drained artichoke hearts and sliced mushrooms evenly over the chicken.
- Bake Until Golden: Spread the Parmesan-mayonnaise mixture over the top of the artichokes and mushrooms, covering everything from edge to edge. Bake for about 30 minutes, or until the chicken is cooked through and the topping is bubbly and golden brown.

Recipe Tips
For a perfect, creamy casserole every time.
- How to prevent the chicken from being dry? Since boneless, skinless chicken breasts are lean, it’s important not to overbake them. Use an instant-read thermometer to check for doneness; the chicken is ready when its internal temperature reaches 165°F (74°C).
- Can I use a different kind of cheese? While Parmesan is classic for its nutty, salty flavor, you could also mix in some shredded mozzarella or Gruyère with the Parmesan for an extra cheesy and gooey topping.
- What can I substitute for mayonnaise? For a similar creamy texture, you could substitute plain Greek yogurt or sour cream for the mayonnaise. Keep in mind this will give the topping a tangier flavor profile.
- Can this casserole be made ahead of time? Yes, you can assemble the entire casserole, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be starting from cold.
What To Serve With Chicken and Artichoke Casserole
Simple sides to complete this rich and savory meal.
This creamy casserole pairs wonderfully with simple sides that balance its richness:
- Fluffy white or brown rice
- Steamed green beans or roasted asparagus
- A simple green salad with a light vinaigrette dressing
- Crusty bread for soaking up any extra sauce
How To Store Chicken and Artichoke Casserole
Keeping your leftovers delicious.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For best results, reheat individual portions in the microwave or place the casserole dish back in a 350°F oven until warmed through.
Paula Deen Chicken and Artichoke Casserole Nutrition Facts
An estimated guide per serving.
- Calories: 458 kcal
- Carbohydrates: 14 g
- Protein: 36 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use frozen artichoke hearts. Just be sure to thaw them completely and pat them very dry with paper towels before adding them to the casserole to avoid introducing excess water, which can make the dish soupy.
This can sometimes happen if the mayonnaise separates during baking. Using a full-fat, good quality mayonnaise can help prevent this. Also, ensure you’re not baking the casserole at a temperature higher than recommended.
Absolutely! This is a versatile recipe. Feel free to add a layer of fresh spinach on top of the chicken or mix in some chopped sun-dried tomatoes with the artichokes and mushrooms for extra flavor and color.
Try More Recipes:
- Paula Deen Chicken in White Wine Sauce Recipe
- Paula Deen Chicken and Wild Rice Casserole Recipe
- Paula Deen Chicken and Stuffing Casserole Recipe

Paula Deen Chicken and Artichoke Casserole Recipe
Description
A wonderfully rich and easy chicken casserole topped with a creamy blend of Parmesan, artichoke hearts, and mushrooms, perfect for a quick weeknight dinner.
Ingredients
Instructions
- Preheat oven to 350°F.
- Arrange chicken in a 9×13-inch baking dish. Top with artichoke hearts and mushrooms.
- In a separate bowl, mix together Parmesan, mayonnaise, and garlic powder.
- Spread the cheese mixture evenly over the chicken and vegetables.
- Bake for 30 minutes, or until the chicken is cooked through and the topping is golden and bubbly.
- Let rest for a few minutes before serving.
Notes
- Ensure chicken is cooked to a safe internal temperature of 165°F.
- For a golden-brown top, you can place the casserole under the broiler for the last 1-2 minutes of cooking, watching it carefully.
- Patting the drained artichoke hearts dry will prevent the casserole from being watery.
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking.