Curry Artichoke Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Rice, curry, cheese and mushrooms. Another favorite from my Junior League of Phoenix cookbook. Ingredients:
1 (24 ounce) jar marinated artichokes (drained & quartered) |
2 cups rice (cooked) |
4 cups chicken breasts (cooked & cut in small cubes) |
2 (10 ounce) cream of chicken soup |
1/2 cup milk |
1 cup mayonnaise |
1 teaspoon lemon juice |
1/2 teaspoon curry powder |
1 1/4 cups cheddar cheese (shredded) |
1/2 lb mushroom (sliced) |
1/4 cup parmesan cheese |
1/2 cup seasoned dry bread crumb |
Directions:
1. Arrange the articolkes in a 9x13 pan, add a layer of rice and chicken.
2. Combine the next 5 ingredients, 3/4 cup of cheese and mushrooms in a bowl, mix well, pour over chicken.
3. Sprinkle remaining cheddar & parmesan cheese on top.
4. Saute bread crumbs in the butter, stirring constantly; spread over cheese.
5. Bake at 350 for 30 minutes.
6. May be made the night before & chilled until ready to bake (add bread crumbs just before baking).
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