Name: Artichoke Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

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

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Artichoke Chicken Casserole

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Yield:8 servings

Prep:10 min

Cook:30 min

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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

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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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