This chicken artichoke casserole is great over orzo pasta with steamed broccoli or asparagus on the side. My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month.
Ingredients
- 1 cup grated Parmesan cheese
- 1 cup light mayonnaise
- 1 pinch garlic powder , or to taste
- 4 skinless , 4 ounce
- 1 can artichoke hearts , 14 ounce
- 1 package cremini mushrooms , 8 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
-
3
Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
-
4
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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