Artichoke Chicken Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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:
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 |
Directions:
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.
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