Chicken artichoke casserole gives a new twist to a classic Southern favorite, adding artichokes and mushrooms to a recipe that will leave your family asking for seconds.
Cheesy seasoned cornbread is the flavorful base for a savory, creamed chicken mixture. This recipe provides a complete one dish meal or goes great with a fresh green salad, allowing your family to enjoy all the comforts of home. By filling one dish with delicious ingredients, you can deliver a meal featuring all of your family’s favorites.
Chicken artichoke casserole
1 large egg
3/4 cup buttermilk
1/4 cup Crisco Pure Vegetable Oil
1 cup White Lily Enriched Self-Rising White Cornmeal Mix
1/2 teaspoon thyme leaves
1 cup shredded Swiss cheese or Gruyére cheese
Chicken mixture ingredients
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 1/2 teaspoons garlic salt
1/2 teaspoon lemon pepper
4-5 cups chopped cooked chicken
2 (14 1/2 oz.) cans quartered artichoke hearts, drained
12 ounces fresh mushrooms, sliced
1/4 cup shredded Swiss or Gruyére cheese
8 slices bacon, cooked and crumbled
Heat oven to 400 F. Spray a 9 x 13 x 2-inch baking dish with no-stick cooking spray.
Beat egg in medium bowl. Stir in buttermilk and oil. Stir in cornmeal mix and thyme leaves until smooth. Stir in 1 cup cheese. Pour into prepared dish. Bake 15 minutes or until toothpick inserted in middle comes out clean. Place on cooling rack.
Combine soup, broth and sour cream in a large bowl. Stir in garlic salt and lemon pepper. Stir in chicken, artichokes and mushrooms until combined. Pour over cornbread. Top with 1/4 cup cheese and bacon.
Bake for 15 to 20 minutes or until chicken mixture is bubbly. Cool 5 minutes before serving.
Freezing tip: Bake and cool casserole. Cover dish tightly with plastic wrap and then with aluminum foil. Place in freezer up to one month. Remove foil and plastic wrap. Reheat at 350°F for 35 to 40 minutes. Cool 10 minutes before serving.