Revisited Recipe: Creamy Chicken, Artichoke, & Mushroom Casserole

I have over 600 recipes (and growing) in the Kitchen Sink Diaries archive. Some of them have been tweaked and improved since their original post or were just really special to begin with. These revisited recipes are some of my all-time favorites that deserve a second look.

There's something about casseroles that can feel a little outdated, but this creamy lemon chicken casserole is anything but the retro dish of older generations. I first made this recipe a couple years ago and it's become a go-to meal for a simple but elegant dinner ever since. Browned chicken cutlets are layered with artichoke hearts and thickly sliced mushrooms, smothered in a lemony cream sauce, and then topped with crispy parmesan breadcrumbs. The lemon flavor and crunchy topping keep the dish feeling light and multi-dimensional. Everything can be prepared hours in advance and then baked or reheated once you're ready to serve. It's easy enough for a hearty weeknight meal for your family but is still impressive enough for company. I like to serve it with a simple green salad and potatoes.


Note: I decided to double the ingredients and update the recipe that I originally posted because it's such a perfect dish to entertain with. I imagine it could easily be doubled again for a larger group, and it can definitely be halved to serve a couple or small family.


Creamy Lemon Chicken, Artichoke, & Mushroom Casserole:
Serves four-six

Ingredients

• 2 - 2 1/4 lbs. chicken cutlets (pounded 1/2"-1/4" thick)
• 3/4 lb. cremini mushrooms
• 8 oz. frozen artichoke hearts, defrosted
• 1 c. creme fraiche
• 1/3 c. panko breadcrumbs
• 1/3 c. finely grated parmesan cheese
• 1/4 c. dry Sherry
• 1 large lemon
• 3 garlic cloves
• 3 tbsp. olive oil
• 2 tbsp. butter
• salt
• pepper

Click here to see the entire recipe.