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Chicken Artichoke Bake

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“This recipe was given to me years ago, when I first married, and has remained a favorite of ours. It is very versatile and can be used for OAMC, too.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large skillet over medium heat.
  2. Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
  3. Saute onion and garlic in skillet until onions are translucent.
  4. Add flour and salt, stirring until smooth.
  5. Add wine and broth gradually, and cook until thick and bubbly.
  6. Add cream cheese, stirring until melted.
  7. Remove pan from heat.
  8. Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
  9. Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
  10. Bake at 350 degrees for 45-50 minutes.
  11. Sprinkle almonds over dish 5 minutes before done!

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