Chicken and Artichoke Casserole

Main Course

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Serves 6

  • 1 whole chicken cut into 8 pieces or 6 chicken breasts, skin removed
  • 1 large jar of artichoke hearts in oil, undrained
  • 1 cup uncooked Louisiana brown rice (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoons hot chili oil
  • 1 bunch green onions, chopped
  • 2 (14½-ounce) cans of chicken broth

Note: Shown with some rice - eliminate rice and go low carb

Chicken and Artichoke Casserole

Chicken Artichoke Casserole

 Click image to enlarge


Preheat oven to 350˚F.

Combine all ingredients in a large casserole dish. Bake, covered 25 minutes. Remove cover and cook until most of the liquid is absorbed and top is browned, about another 20 minutes if using rice, 10 minutes if not using rice. If you eliminate the rice use about 1/2 can of liquid.

Remove from oven and serve while hot.

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<p>I believe the rice should be uncooked if you are adding two cans of broth.</p>

<p>Hi Hazel,</p> <p>Thanks for writing. I agree with yourobservation and have edited the recipe accordingly. Please keep writing.</p> <p>j</p>

<p>Very vague do you drain oil from artichoke ? What temp do you cook the casserole ?</p>

<p>Hi Bobbi Jo-</p> <p>I corrected the recipe. Thank you for calling it to may attention. The oil is not to be drained from the artichokes and the oven is to be set at 350F.</p>