Artichoke Chicken Casserole Recipe

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

How to make it

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.