There is something undeniably comforting about a casserole bubbling in the oven while the wind howls outside. It’s the kind of meal that doesn’t ask much of you with just a few pantry staples, a heavy mixing bowl, and twenty minutes of patience.
This recipe is a nod to those vintage community cookbooks, where simple ingredients like condensed soup and mayonnaise transform into a rich, tangy sauce that coats every bite. The addition of artichoke hearts adds a lovely, earthy sophistication to the dish, cutting through the creaminess of the tomato base.
It’s hearty, it’s golden-crusted, and it’s the perfect way to use up leftover roast chicken on a busy winter evening.
Why This Recipe belongs in your Farmhouse Kitchen
- Pantry Friendly: Uses staples like canned soup, dried crumbs, and canned vegetables.
- Zero Waste: An excellent way to repurpose leftover roasted chicken or a store-bought rotisserie bird.
- Texture Balance: The creamy tomato-dijon sauce pairs perfectly with the crunch of the buttery breadcrumbs.
The Recipe
Prep time: 10 minutes | Bake time: 20 minutes | Yields: 4-6 servings
Ingredients
The Sauce
- 1 can (10 oz / 284 mL) condensed cream of tomato soup (undiluted)
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
The Filling
- 2 cups cubed cooked chicken
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 can (14 oz / 398 mL) green peas, drained
The Topping
- 1 cup dry bread crumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan cheese
Instructions
1. Prepare the Oven and Dish Preheat your oven to 350°F (180°C). Grease a 6-cup (1.5 L) baking dish with a little butter or oil.
2. Mix the Sauce In a medium mixing bowl, whisk together the condensed tomato soup, mayonnaise, lemon juice, and Dijon mustard until smooth. Set this aside.
3. Prepare the Crumbs In a small separate bowl, toss the dry bread crumbs with the melted butter until the crumbs are moistened and resemble wet sand.
4. Assemble the Casserole Place the cubed chicken, quartered artichoke hearts, and drained peas directly into your prepared baking dish. Pour the tomato sauce mixture over the ingredients and stir gently until everything is evenly coated.
5. Top and Bake Spread the buttered bread crumbs evenly over the top of the chicken mixture. Sprinkle the Parmesan cheese over the crumbs. Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
Farmhouse Note: If you prefer a fresher bite, you can substitute the canned peas for frozen peas (thawed) or even blanched green beans. Serve this alongside a slice of crusty sourdough to mop up the sauce.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these rustic traditions without the distraction of ads.
Chicken & Artichoke Casserole with a Crispy Parmesan Crust
Rediscover the comfort of simple pantry cooking with this creamy Chicken & Artichoke Casserole. Featuring a tangy tomato-Dijon base and a crisp Parmesan breadcrumb topping, this 30-minute meal is the perfect way to repurpose leftovers into a soul-warming feast.
Ingredients
The Sauce
The Filling
The Topping
Instructions
Prepare the Oven and Dish
-
Preheat your oven to 350°F (180°C). Grease a 6-cup (1.5 L) baking dish with a little butter or oil.
Mix the Sauce
-
In a medium mixing bowl, whisk together the condensed tomato soup, mayonnaise, lemon juice, and Dijon mustard until smooth. Set this aside.
Prepare the Crumbs
-
In a small separate bowl, toss the dry bread crumbs with the melted butter until the crumbs are moistened and resemble wet sand.
Assemble the Casserole
-
Place the cubed chicken, quartered artichoke hearts, and drained peas directly into your prepared baking dish. Pour the tomato sauce mixture over the ingredients and stir gently until everything is evenly coated.
Top and Bake
-
Spread the buttered bread crumbs evenly over the top of the chicken mixture. Sprinkle the Parmesan cheese over the crumbs. Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
