Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- In a medium bowl, stir together the Parmesan cheese, mayonnaise, and garlic powder until thoroughly combined.
- Place the chicken breasts in a single layer in a 9×13-inch baking dish.
- Spread the drained artichoke hearts and the sliced mushrooms evenly over the chicken.
- Evenly cover the vegetables and chicken with the Parmesan-mayo mixture, spreading it to the edges of the dish.
- Bake for about 30 minutes, or until the chicken is cooked through and no longer pink in the center. The juices should run clear and an instant-read thermometer inserted into the center of the chicken should read at least 165°F (74°C).
Nutrition
Notes
For best results, thoroughly drain the artichoke hearts and gently press out excess moisture with paper towels to prevent a watery casserole. You can assemble the dish up to a day in advance; cover and refrigerate until ready to bake, adding 5 minutes to the baking time if starting cold. Leftovers store well in the fridge for up to 4 days and can be reheated in a 350°F oven or in the microwave. Feel free to omit mushrooms or swap them for other vegetables like zucchini or bell peppers, but always drain them well. This casserole pairs well with a fresh salad, roasted vegetables, or cauliflower rice.