Candace Karu

Chicken & Artichoke Casserole

Large PlatesCandace KaruComment

Prep Time:
10 Min

Cook Time:
60 Min

4-6 Servings


  • 1 1/2-2 lbs. skinless, boneless chicken thighs (or breasts)
  • 1 can quartered artichoke hearts (packed in water)
  • 10-12 large Spanish Olives, stuffed with pimentos
  • 1 cup white wine (or chicken broth)
  • salt and pepper to taste


  1. Preheat oven to 350º.
  2. Place chicken in a 3 quart casserole dish.
  3. Drain artichoke hearts and place them on top of the chicken.
  4. Cut olives in half and sprinkle on top of artichokes.
  5. Add white wine. Season to taste.
  6. Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45 minutes to an hour.