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Artichoke Chicken Casserole Recipe

Artichoke Chicken Casserole Recipe

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. YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 540 calories, 41g fat (12g saturated fat), 87mg cholesterol, 1021mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 23g protein

Reviews for Artichoke Chicken Casserole

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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."

Reviewed Sep. 10, 2012

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

Reviewed Aug. 28, 2012

"It's Awesome"

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."

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-"

Reviewed Feb. 16, 2012

"This recipie calls for two much soup/mayo. Next time I make it I will use one can of soup and 1/2 cup mayo. Once I mixed up what the recipie called for I only used 1/2 which was more than enough. Other than that. YUMMY!!"

Reviewed Sep. 15, 2011

"It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!"

Reviewed Jun. 3, 2011

"This recipe had great flavor. It was little salty but I think that was just the seasoned bread crumbs that I used (I didn't add any salt). I agree with some other reviews that it would be good with rice or noodles. I would also use a little bit less bread crumbs, maybe 1/2 cup."

Reviewed May. 14, 2011

"@Starfire5 - me too!"

Reviewed Feb. 16, 2011

"This recipe is AMAZING! Great unique flavor! I'll definitely be making this alot!"

Reviewed Nov. 11, 2010

"I agree with Bellas mom..if you don't like artichokes or curry...WHY WOULD YOU EVEN MAKE THIS RECIPE AND GIVE A NEGATIVE COMMENT ON IT??? If you need rice..serve it over rice. I thought it was delicious and will be making it again. Give some credits to the home cookers laies!!"

Reviewed Oct. 28, 2010

"Yuck!!! This is no good, sorry. It needs rice or noodles added to it to make it hearty & less soup like. Plus, the curry made it taste funny."

Reviewed Apr. 4, 2010

"I'm not a big artichoke fan, and I loved this. I used 1 can cream of chicken with muchrooms and 1 can cream of onion (I was short a can of the cream of chicken) and cut the curry in half. I made it for company and they wanted the recipe before they left!"

Reviewed Jan. 30, 2010

"This recipe is a keeper. I made the following adjustments: 1/2 yogurt 1/2 mayo, only 1 cup of cheddar, added pepper, and added 1 cup of fresh chopped mushrooms.


Reviewed Nov. 9, 2009

"This is a recipe for artichoke lovers. However, for someone who does not live for artichokes, is not necessarily a keeper."

Reviewed Sep. 6, 2009

"I tried this and my husband loved it. It was very delicious and he declared it a "keeper.""

Reviewed Aug. 18, 2009

"The curry and artichoke combine to create a very interesting taste... this recipe is unlike any other recipe I've made. My husband liked it. Very different, very delicious."

Reviewed Jun. 4, 2009

"why is everyone bing so nasty...this is a neat variation and tasy as well.

long time Taste of Home reader"

Reviewed Jun. 4, 2009

"You know, I am so tired of sarcastic comments! You may be a "chef" but you do not have manners. Maybe there are readers that have not had your vast experience. Obviously she worked hard on this. She loves her family and she came up with something that she and the test kitchen agreed would be a worthy submission for the rest of us to try. If you want to practice your critiques, go to a web site that welcomes someone of your culinary expertise. IF you really are a chef."

Reviewed Jun. 1, 2009

"The old Campbell's Soup..Chicken Divan...only change seems to be artichokes instead of brocolli or asperagus"

Reviewed Sep. 16, 2008

"I thought this was a very good recipe. We've made it twice now and are pleased."

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Wine Pairings

Light-Bodied White Wine

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