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White Lily

Chicken Artichoke Casserole


10 min


35 min


10 servings


Crisco® Original No-Stick Cooking Spray 1 cup chicken broth
Cornbread 1 cup sour cream
1 large egg 1 1/2 tsps. garlic salt
3/4 cup buttermilk 1/2 tsp. lemon pepper
1/4 cup Crisco® Pure Vegetable Oil 4 to 5 cups chopped cooked chicken
1 cup White Lily® Enriched Self-Rising White Cornmeal Mix 2 (14 1/2 oz.) cans quartered artichoke hearts, drained
1/2 tsp. thyme leaves 12 oz. fresh mushrooms, sliced
1 cup shredded Swiss cheese or Gruyere cheese 1/4 cup shredded Swiss or Gruyere cheese
Chicken Mixture 8 slices bacon, cooked and crumbled
1 (10 3/4 oz.) can cream of chicken soup


  1. 1.
    HEAT oven to 400ºF. Spray a 9 x 13 x 2-inch baking dish with no-stick cooking spray.

  2. 2.
    BEAT egg in medium bowl. Stir in buttermilk and oil. Stir in cornmeal mix and thyme leaves until smooth. Stir in 1 cup cheese. Pour into prepared dish. Bake 15 minutes or until toothpick inserted in center comes out clean. Place on cooling rack.

  3. 3.
    COMBINE soup, broth and sour cream in a large bowl. Stir in garlic salt and lemon pepper. Stir in chicken, artichokes and mushrooms until combined. Pour over cornbread. Top with 1/4 cup cheese and bacon.

  4. 4.
    BAKE for 15 to 20 minutes or until chicken mixture is bubbly. Cool 5 minutes before serving.

  5. TIP
    Freezing Tip: Bake and cool casserole. Cover dish tightly with plastic wrap and then with aluminum foil. Place in freezer up to one month. Remove foil and plastic wrap. Reheat at 350ºF for 35 to 40 minutes. Cool 5 minutes before serving.