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
Artichoke Chicken Casserole
Artichoke Chicken Casserole
Prep Time
10 min
Cook Time
30 min
Yield
8 servings
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 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.
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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