Artichoke Chicken Casserole
Total TimePrep: 10 min. Bake: 30 min.
- 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 shredded cheddar cheese
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 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.
Editor's NoteReduced-fat or fat-free mayonnaise is not recommended for this recipe.
Nutrition Facts1 cup: 540 calories, 41g fat (12g saturated fat), 87mg cholesterol, 1021mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 23g protein.
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.
Sep 10, 2012
the artichokes seemed soggy. I was not a fan of the texture
Aug 28, 2012
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.
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-
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!!
Sep 15, 2011
It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!
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.
May 14, 2011
@Starfire5 - me too!
Feb 16, 2011
This recipe is AMAZING! Great unique flavor! I'll definitely be making this alot!
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