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Artichoke Chicken Casserole

This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.—Roberta Green, Hemet, California

8 ServingsPrep: 10 min. Bake: 30 min.

Ingredients

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
2 tablespoons olive oil
3 garlic cloves, minced
2-2/3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Directions

In a small bowl, combine the artichokes, oil and garlic. Transfer to
a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup,
mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle
with cheddar cheese. Combine the bread crumbs, cheese and butter;
sprinkle over top.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Yield: 8 servings.

2 of 2

Artichoke Chicken Casserole (continued)

Nutrition Facts: 1 serving (1 cup) equals 540 calories, 41 g fat (12 g saturated fat), 87 mg cholesterol, 1,021 mg sodium, 17 g carbohydrate, 1 g fiber, 23 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.