Description
Indulge in the delightful Creamy Chicken Artichoke Bake, harmonizing tender chicken with artichoke hearts in a rich, velvety sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded (preferably rotisserie)
- 1 can artichoke hearts, drained and quartered
- 1 cup sour cream (room temperature)
- ½ cup mayonnaise (preferably full-fat)
- 1 cup shredded mozzarella cheese (for melting)
- 1 tablespoon lemon juice (freshly squeezed)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the chicken and artichokes in a large mixing bowl.
- In a separate bowl, whisk together sour cream, mayonnaise, mozzarella cheese, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
- Gently fold the sauce into the chicken and artichoke mixture.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Top with grated Parmesan cheese.
- Bake for 25–30 minutes until the top is golden brown and bubbling.
- Let it rest for a few minutes before garnishing with fresh parsley.
Notes
For added crunch, sprinkle crushed buttery crackers over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg