Name: Artichoke Chicken Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Chicken Casserole

1. 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered -

2. 2 tablespoons olive oil -

3. 3 garlic cloves, minced -

4. 2-2/3 cups cubed cooked chicken -

5. 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted -

6. 1 cup mayonnaise -

7. 1 teaspoon lemon juice -

8. 1/2 teaspoon curry powder -

9. 1-1/2 cups shredded cheddar cheese -

10. 1 cup seasoned bread crumbs -

11. 1/4 cup grated Parmesan cheese -

12. 2 tablespoons butter, melted -

How to cook deliciously - Artichoke Chicken Casserole

1. Stage

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. Stage

Bake, uncovered, at 350° for 30-35 minutes or until bubbly.