Capital Chicken Casserole is a French classic but with the added flavour of artichoke hearts. They add a subtle smooth texture and flavour which is hard to beat. This casserole is so full of body with an aroma that will have your family queueing up. I will admit I cheat by using a tin of cream of chicken soup but it means this main dish is ready in only 75 minutes.
Capital Chicken Casserole has all the comfort of a traditional chicken bake, but with lush additions like white wine, cream and artichoke hearts that give it a touch of luxury without being fussy or complicated. It’s the kind of dish I like to make when I want a guaranteed crowd-pleaser, but also want to enjoy the cooking as much as the eating.
The heart of Capital Chicken Casserole, of course, is a good, plump chicken cut into parts. Browning the pieces first is one of those small moments in cooking that pays off tenfold. As the butter and oil melt together in the pan and start to quietly sizzle, the chicken goes in and immediately fills the kitchen with that cosy aroma—rich, savoury, and full of promise. Browning isn’t just about colour; it sets the stage for flavour. Those golden edges tell you the casserole will have depth, not just creaminess.
Once the chicken is lifted out and snugly arranged in the casserole dish, the same pan becomes a treasure trove of flavour. In go the sliced mushrooms, soaking up all the butter and the little browned bits left behind. Five minutes of sautéing and they soften, darken, and turn wonderfully fragrant. Then comes the moment that truly transforms the dish: stirring in the flour, followed by the cream of chicken soup, dry white wine, and water. This mixture simmers away, thickening a little at a time, turning into a velvety sauce that is both luxurious and homely.
As the sauce gently bubbles, the kitchen takes on a new aroma—the wine adding a bright note, the soup adding body, and the mushrooms giving earthiness. When the cream joins the party, along with a sprinkle of salt, pepper, and that whisper of tarragon, the whole thing becomes irresistibly silky. Tarragon is one of those herbs people often forget about, but here it adds a subtle anise-like lift that beautifully balances the richness.
Pouring that hot, fragrant sauce over the browned chicken pieces feels like the moment the dish fully comes together. After that, the oven does the work. An hour of baking gives the chicken time to grow tender, the flavours time to mingle, and the sauce time to cling lovingly to every surface.
But the real charm of Capital Chicken Casserole is the final flourish—those artichoke hearts, spring onions, and parsley stirred in right at the end. The artichokes bring a tangy tenderness that cuts through the richness, while the green onions add a fresh bite. A scattering of parsley brightens everything visually and in flavour, transforming the dish from hearty casserole to something truly memorable.
By the time Capital Chicken Casserole emerges from the oven the second time, fork-tender and bubbling gently around the edges, it’s impossible not to feel a sense of accomplishment. This is the sort of dish that invites everyone to pull their chairs a little closer, scoop generous portions onto warm plates, and go quiet for a moment as they savour that first bite.
Capital Chicken Casserole is, quite simply, comfort food with character. Rich, creamy, and satisfying, yet lifted by fresh vegetables and a touch of herb and wine—it’s the kind of meal that becomes a family favourite without even trying. Whether you serve it with crusty bread, steamed rice, buttered noodles, or simply on its own, it’s guaranteed to bring warmth, flavour, and a bit of elegance to the table.
Capital Chicken Casserole
Ingredients
- 1 large chicken cut in parts
- 1 cup dry white wine
- 4 tbs butter
- 1 tbs cooking oil
- 8 oz mushrooms sliced
- 1 tbs flour
- 11 oz cream of chicken soup can
- 1 cup water
- 1/2 cup cream
- 1 tsp Salt
- 1/4 tsp tarragonÂ
- 1/4 tsp pepper
- 15 oz artichoke hearts drained
- 6 large scallions spring onions/chopped
- 2 tbs parsley chopped
Instructions
- In large frypan, place butter and oil and heat to medium temperature until butter melts.4 tbs butter, 1 tbs cooking oil
- Add chicken and cook, turning, about 10 minutes or until brown on all sides.1 large chicken
- Remove chicken and place in baking pan or casserole.
- In same frypan, saute mushrooms about 5 minutes or until tender. Stir in flour. Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens.1 cup dry white wine, 8 oz mushrooms, 1 tbs flour, 11 oz cream of chicken soup, 1 cup water
- Stir in the cream, salt, tarragon and pepper; pour over chicken.1/2 cup cream, 1 tsp Salt, 1/4 tsp tarragon , 1/4 tsp pepper
- Bake, uncovered, in 350 degree F. oven for 60 minutes.
- Mix in artichoke hearts, green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease.15 oz artichoke hearts, 6 large scallions, 2 tbs parsley
- Serve Capital Chicken Casserole lovely and hot on a bed of rice of with side dishes of your choice.
42 comments
The artichoke hearts added a lovely tang that made the whole dish feel more elegant.
A bit too heavy for me, but the flavours were well-balanced overall.
A delicious casserole with tender chicken and a luxurious wine-infused sauce.
Capital Chicken Casserole was rich and comforting, perfect for a rainy evening meal.
I loved the creaminess of the sauce, especially with the hint of tarragon coming through.
An easy recipe to follow and so warming especially on a chilly day. This never gets old.
Absolutely delicious—rich, savoury and very satisfying.
I thought the dish was nice but a little too rich to have often.
Lovely and indulgent, perfect for a weekend dinner with family.
The creamy sauce coated everything beautifully—wonderful texture.
Creamy, full of flavour and perfect with mashed potatoes.
The artichokes were a highlight for me, giving a pleasant acidity.
It’s a simple recipe but feels like something special. The scallions and parsley added a burst of colour and freshness. Highly recommend.
Capital Chicken Casserole is the epitome of comfort food. The chicken is juicy and tender, and the creamy sauce is the perfect accompaniment.
A hearty, warming dish that feels very homey and satisfying.
The spring onions added a fresh touch that lifted the whole casserole.
Nice enough dish, though I wouldn’t rush to make it again.
This casserole was a huge hit! The chicken turned out beautifully tender, and the creamy mushroom sauce was rich and flavourful. The artichoke hearts were a nice surprise, adding a tangy element that complemented the dish perfectly.
Chicken was tender and full of flavour, really enjoyable.
A brilliant comfort dish that felt both rustic and elegant.
I also appreciate how quick and easy it is to prepare, especially if you have a busy evening ahead. The creaminess combined with the slight tang from the artichokes makes this a standout dish!
The chicken came out beautifully tender but I wasn’t keen on the artichokes.
This dish has become a family favourite.
Absolutely packed with flavour—this will definitely go into my regular rotation.
If you’re looking for a dish that’s both comforting and full of flavour, this Capital Chicken Casserole hits the mark.
The texture was lovely but I found the overall flavour slightly mild.
I adored the combination of wine, cream, and herbs—so comforting.
Quite a decadent meal—too heavy for lunchtime but great for dinner.
Not my favourite casserole, but it was easy to eat and nicely seasoned.
A wonderfully warming casserole with lovely pops of freshness from the parsley.
This casserole has it all—tender chicken, a rich and creamy sauce, and a balance of fresh flavours from the artichokes and scallions. The white wine adds depth, and the tarragon provides a lovely herbaceous note. It’s not too heavy, but still feels indulgent.
The mushrooms and cream worked wonderfully together, really enjoyable.
The combination of mushrooms, cream, and white wine creates a rich sauce that coats the chicken beautifully. The artichokes and scallions add lovely texture and brightness to the dish. The tarragon gives it a hint of sophistication. It’s easy to make, and the leftovers are just as delicious.
Good dish overall, though I wish it had a stronger herb flavour. Reminder for next time I make this.
Too much cream for me, but I can see why others would love it.
My family enjoyed it, but I found the sauce slightly too thick for my taste. I need to thin it a bit next time.
I found the dish slightly bland and needed to add extra seasoning.
I was looking for a comforting, one-pan dinner, and this Capital Chicken Casserole definitely delivered. The chicken was perfectly cooked, and the sauce was creamy and rich without being too overwhelming. The wine and cream blend together to create a luscious sauce, and the artichokes add a nice burst of flavour.
Capital Chicken Casserole is the perfect comfort food for a family dinner. The combination of tender chicken, creamy sauce, and artichokes creates a rich and satisfying dish.
Really tasty, especially with crusty bread to soak up the sauce.
The wine gave the sauce a depth that made it feel restaurant-quality.
The dry white wine adds a subtle depth of flavour, while the tarragon gives it a wonderful herby note. The scallions and parsley add freshness, making it feel balanced. I love how easy it is to make too, with just a little prep and 60 minutes in the oven.