Artichoke Chicken Casserole Recipe
- 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.
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
"the artichokes seemed soggy. I was not a fan of the texture"
"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."
"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-"
"It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!"
"@Starfire5 - me too!"
"This recipe is AMAZING! Great unique flavor! I'll definitely be making this alot!"
"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!!"
"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."
"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.Yummy!"
"This is a recipe for artichoke lovers. However, for someone who does not live for artichokes, is not necessarily a keeper."
"I tried this and my husband loved it. It was very delicious and he declared it a "keeper.""
"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."
"why is everyone bing so nasty...this is a neat variation and tasy as well.long time Taste of Home reader"
"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."
"I thought this was a very good recipe. We've made it twice now and are pleased."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.