Artichoke Chicken or Turkey Casserole

This is a casserole that brings casseroles to a whole new level. Bright. Vibrant. Fresh. If you want to look like a genius, serve this Artichoke Chicken or Turkey Casserole to weekend guests for brunch, bring to a buffet or a potluck, or make it, just for your loved ones, on a cold, winter day.

Artichoke Chicken Casserole

Artichoke Chicken Casserole

Not only is this an impressive dish, using left overs gives you a leg up on the cooking process – Artichoke Chicken or Turkey Casserole is a wonderful use of left over turkey or chicken. I think of this dish, also, when I happen to have any left over linguine hanging around. That teensy tiny bit might seem “stingy” but it really is the perfect amount, making the chicken and the vegetables the star of the show.

Artichoke Chicken or Turkey Casserole is easily doubled and can be baked in a bigger pan, serving 10 to 12. It doesn’t have to be expensive, either. Look for sales on the canned artichokes and cheese (more on that, below, under Strategies) and bring this dish in at a budget price of about $5.32. The large chunks of poultry and artichoke, the diagonally cut carrots and the rich cheese sauce with a touch of wine make this dish seem quite indulgent.

Artichoke Chicken or Turkey Casserole

  • Servings: 6
  • Difficulty: easy
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  • 2 cups shredded turkey or chicken, about 10 ounces
  • 4 ounces fettucine broken into thirds, then cooked al dente
  • 3 carrots, cut diagonally and steamed in microwave till just done but still quite firm – about 3 minutes (cover with plastic wrap and cook – open right away when done so they don’t keep cooking)
  • 1 can artichoke hearts, rinsed and drained well, cut in half
  • 2 1/2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/4 cups chicken broth
  • 1 1/2 cups of a combination of grated swiss and/or cheddar cheese
  • 2 tablespoons Parmesan cheese
  • 1/4 cup dry white wine
  • 3 green onions, thinly sliced
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon dried thyme or marjoram

Place cooked pasta in casserole dish. Arrange chicken, artichokes and carrots over the pasta, season with salt and pepper.

Mix the bread crumbs with the 2 tablespoons of Parmesan cheese and the herb of your choice. Set aside.

In a saucepan, melt butter, then blend in flour with a whisk, stirring for about two minutes. Slowly add broth and bring to a simmer, stirring until thickened, three to five minutes. Remove from heat and add wine, cheddar, Swiss and Parmesan. If the cheese is not thoroughly melted and seems lumpy, place the pan back over the burner on low heat and very slowly, whisking constantly and vigorously, heat until the sauce is smooth.

Stir in the green onions and pour cheese sauce over casserole. Immediately top with the bread crumb mixture by sprinkling lightly over casserole. (This casserole is better without a “heavy” topping of bread crumb, and the amount can vary depending on the shape of the casserole being used, so use judgement and a light hand.)

Bake 20 to 25 minutes at 350 degrees until heated through and bubbly on the edges. This casserole is best if not over baked.

from the kitchen of

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.

Cooking & Kitchen Hacks:

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Per Serving: 337 Calories; 19g Fat (50.5% calories from fat); 16g Protein; 26g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 555mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Put Your own Spin on it:

I like to serve this with fruit or a fruit salad of some type.

My Pay Off:

Although this is a bit of work to put together (cooking pasta, steaming carrots, making the sauce) this recipe is certainly worth it, and tastes like something you’d find in a restaurant – impressive.

Artichoke Chicken or Turkey Casserole Made April 2012 for $3.75. Repriced in March of 2014 for $5.32. Remember, pricing so often depends on what you CHOOSE to pay! As you read through the helpful hints, you’ll often see that I chose to use a “higher” price for an item, just as I sometimes choose to not “count” certain things like spices and chicken stock…I can guarantee your price will vary – and I’d love to hear how YOU save money on certain items.

One thought on “Artichoke Chicken or Turkey Casserole

  1. Pingback: Traci's Chicken Noodle Casserole | How Long To Bake Chicken Breast - Recipes

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