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Chicken Artichoke Bake

The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.—Todd Richards, West Allis, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    6 servings


  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1 cup mayonnaise
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon pepper
  • 1 cup seasoned stuffing cubes


  • Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
  • Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.
Nutrition Facts
1-1/3 cups: 659 calories, 39g fat (7g saturated fat), 80mg cholesterol, 1666mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 29g protein.

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  • Anita
    Jan 13, 2021

    Made this last night. We loved it - except a wee bit too much mayonnaise. I’ll definitely make i again. Oh - and several commented abou i being dry, so I pulled it out of the oven about half-way rough — and drizzled some bone broth over it — maybe a half a cup. it turned ou just about right. No dry a all. Just two of us - so I’m going to do something with this for lunch, to make it more or less unrecognizable to himself. Prolly will involve fine pasta and some lemon slices.

  • grammamikki
    Oct 9, 2012

    The entire family rated this a 5-star keeper! I read over the comments and the make-over recipe before starting. Here are my changes:1 can chicken soup instead of 2 cans cr of celery.1 1/3 c chicken brothI bunch gereen onions chopped instead of regular onion.3/4 c parmesan cheese in casserole and 1/4 for topping.1/2 pkg fresh baby spinach leaves loosely choppedInstead of pimiento, used 1 4 oz can diced green chilesinstead of bread cubes or crumbs, Used 1 cup of tortilla chip crumbs in the last 15 minutes of cooking.I also used a brown rice and wild rice mix instead of the white rice mix.the casserole was nice and creamy and the chips and cheese on top gave it a nice little crunch.

  • CookingWithHeart
    Jan 4, 2012

    There was not one morsel of this left over!!! My family loved it!!! The only thing I did not have was the water chestnuts.

  • karoldixon
    Nov 12, 2011

    This is one of our favorites -- everything goes together so well. I use bread crumbs instead of cubes, and prepare them as directed (I think with water). Make sure to not over cook it, other wise it can be a little dry. I like the suggestions for parmesean cheese and I might try to add a little bit of chicken broth. Overall -- excellent!

  • melanie212
    Jan 11, 2011

    I dont understand how this got a heart healthy?! its not!

  • Linda Edwards
    Jan 7, 2010

    We absolutely loved it. Liked the combination of everything in it.

  • emilykchandler
    May 12, 2009

    please do not waste your time on this receipe. It took a lot of prep and pricey ingredients for it to be wasted. It was dry. The written recipe also doesn't say what to do with the stuffing cubes (prepared or unprepared?). I chose un-prepared and they were hard and not good.

  • Linda Edwards
    Mar 12, 2009

    We really like this. Would make again.

  • cookin4nine
    Jan 26, 2009

    I substituted healthier versions of ingredients, but it was a little dry and could use some liquid. Also, I think the stuffing on top could be good with crushed crackers. Water chestnuts gave a nice textural contrast.

  • cookin4eight
    Jan 26, 2009

    No comment left