Artichoke Chicken Casserole Recipe
Artichoke Chicken Casserole Recipe photo by Taste of Home

Artichoke Chicken Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Originally published as Artichoke Chicken in Casserole Cookbook 2001, p34

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Artichoke Chicken Casserole

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Aug. 29, 2013

I would definitely use less mayo & maybe 1 can of the soup but it was a very tasty dish. I would also use less bread crumbs. I used a seasoned bread crumbs that had Romano cheese in it & it seemed real salty. We enjoyed it.

MY REVIEW
Reviewed Sep. 10, 2012

the artichokes seemed soggy. I was not a fan of the texture

MY REVIEW
Reviewed Aug. 28, 2012

It's Awesome

MY REVIEW
Reviewed Apr. 1, 2012

Adding to the other reviews, here's what I did. Used one can of soup, 1/2 cup mayo, a heaping 1/2 tsp of curry and also sauteed some mushrooms in butter and added them in. Panko breadcrumbs were great. It is thick this way but goes well served over brown rice.

MY REVIEW
Reviewed Mar. 8, 2012

This actually is really quite good- but like everyone else I had to tweak it some- first of all one can of soup is all you need- I used cream of celery- otherwise I think with two cans you would need a straw to eat it- olive oil needs a miss- cook your chicken and mix all of the ingredients and add to pyrex dish then add sharp cheese and bread crumbs- I also added a half of lemon to give it more punch -we also like curry so added a little more-

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