Swiss Chicken Artichoke Mushroom Casserole Recipe

Chicken, Artichoke and Mushroom Casserole

Swiss Chicken Artichoke Mushroom Casserole Recipe
Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 35 minutes | Servings: 6


Chicken, Artichoke and Mushroom Casserole
Chicken, Artichoke and Mushroom Casserole

This Chicken, Artichoke and Mushroom Casserole is a delicious and comforting dish that is perfect for a family dinner or a special occasion. The combination of tender chicken, flavorful artichokes, and earthy mushrooms is sure to please your taste buds.


This casserole recipe has been passed down through generations in my family. It originated from a blend of different culinary traditions, resulting in a unique and flavorful dish that has become a favorite among family and friends.


How to prepare

  1. Simmer the chicken in water seasoned with 1 rib of celery, 1 onion, 1 bay leaf, and 1 tbsp of salt.
  2. Remove the chicken from the bones and cut it into large pieces.
  3. Make a cream sauce using butter, flour, milk, stock, and seasonings.
  4. When the sauce thickens, stir in tomato sauce and cheeses, cooking until the cheese melts.
  5. Add artichokes and mushrooms, and mix all the ingredients well.
  6. Pour the mixture into a 3 qt (2.84 liter) shallow casserole dish.
  7. Top it with additional grated cheese and paprika.
  8. Bake it at 350°F (177°C) for 35 minutes.


  • Substitute the chicken with turkey or pork for a different flavor.
  • Add in some cooked pasta or rice to make it a heartier dish.
  • Experiment with different types of cheese for a unique twist.

Cooking Tips & Tricks

Be sure to simmer the chicken in seasoned water to infuse it with flavor before adding it to the casserole.

- Make sure to cut the chicken into large pieces to ensure that it stays tender and juicy during baking.

- When making the cream sauce, be sure to stir constantly to prevent lumps from forming.

- Feel free to adjust the seasonings to suit your taste preferences.

Serving Suggestions

Serve this casserole with a side of steamed vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Simmering the chicken in seasoned water helps to infuse it with flavor.

- Making a cream sauce from scratch adds richness and creaminess to the dish.

- Baking the casserole allows all the flavors to meld together and creates a delicious crust on top.

Ingredient Substitutions

Use vegetable broth instead of chicken stock for a vegetarian version.

- Substitute the artichokes with spinach or asparagus for a different flavor profile.

- Use gluten-free flour for a gluten-free version of the dish.

Make Ahead Tips

You can prepare the casserole up to a day in advance and refrigerate it until ready to bake. Just be sure to add the additional cheese and paprika right before baking.

Presentation Ideas

Serve the casserole in individual ramekins for a more elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

This casserole pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through, or in the microwave for a quick meal.

Nutrition Information

Calories per serving

Calories: 450 per serving


Carbohydrates: 23g per serving


Total Fat: 28g per serving

Saturated Fat: 15g per serving


Protein: 32g per serving

Vitamins and minerals

This casserole is a good source of Vitamin A, Vitamin C, Calcium, and Iron.


Contains dairy (butter, milk, cheese)


This casserole is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.


This Chicken, Artichoke and Mushroom Casserole is a comforting and flavorful dish that is perfect for a family dinner or a special occasion. With a creamy sauce, tender chicken, and a mix of vegetables, this casserole is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a cool autumn day, and I was visiting my dear friend Margaret for our weekly Sunday brunch. Margaret was always trying out new recipes, and this time she had prepared a delicious Chicken, Artichoke and Mushroom Casserole. As soon as I took my first bite, I knew I had to learn how to make it myself.

Margaret chuckled as she saw the look of delight on my face. "I knew you would love this, dear," she said. "It's a family recipe that has been passed down for generations. Would you like me to show you how to make it?"

I nodded eagerly, and Margaret pulled out a worn recipe card from her recipe box. As she walked me through the steps, I could see the love and care that went into each ingredient. The tender chicken, the flavorful artichokes, the earthy mushrooms - it was a perfect combination of flavors that danced on my taste buds.

After that day, I made the Chicken, Artichoke and Mushroom Casserole countless times. It became a staple in my own recipe collection, and I shared it with friends and family who all raved about how delicious it was. But the story of how I learned to make it was just the beginning of my culinary journey.

Over the years, I continued to gather recipes from various places and people. From my own mother, who taught me how to make the perfect pie crust, to my Italian neighbor, who shared her secret recipe for homemade pasta sauce. Each dish had a story behind it, a memory that made it special.

One summer, I had the opportunity to travel to France with my husband. We spent our days exploring quaint villages and tasting the local cuisine. It was there that I learned how to make a classic Coq au Vin, a rich and hearty chicken stew cooked in red wine. I watched in awe as the French chef effortlessly prepared the dish, his hands moving with precision and grace.

When I returned home, I recreated the Coq au Vin in my own kitchen. The flavors brought me back to the cobblestone streets of France, where the scent of herbs and spices filled the air. It was a reminder that food has the power to transport us to faraway places and connect us to different cultures.

As the years passed, my recipe collection grew larger and more diverse. I had recipes from India, Thailand, Mexico - each one a reflection of the unique flavors and traditions of that country. I loved experimenting with new ingredients and techniques, always eager to learn and improve my cooking skills.

But no matter how many recipes I collected, the Chicken, Artichoke and Mushroom Casserole remained a favorite. It was a dish that never failed to bring a smile to my face and warmth to my heart. It was a reminder of the day I first learned to make it from Margaret, and the many meals shared with loved ones over the years.

Now, as I sit in my cozy kitchen surrounded by my recipe books and cooking utensils, I can't help but feel grateful for the culinary journey that has brought me here. Each recipe tells a story, a memory that I hold dear in my heart. And as I prepare another batch of Chicken, Artichoke and Mushroom Casserole, I know that the love and passion I put into my cooking will always shine through in every bite.


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