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Artichoke Chicken Casserole

 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.

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Artichoke Chicken Casserole (continued)

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