Artichoke Chicken Casserole
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
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2 tablespoons olive oil
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3 garlic cloves, minced
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2-2/3 cups cubed cooked chicken
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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1 cup mayonnaise
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1 teaspoon lemon juice
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1/2 teaspoon curry powder
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1-1/2 cups shredded cheddar cheese
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1 cup seasoned bread crumbs
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1/4 cup grated Parmesan cheese
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2 tablespoons butter, melted
Directions
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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.
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2.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
1 cup: 540 calories, 41g fat (12g saturated fat), 87mg cholesterol, 1021mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 23g protein.
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