Tuesday, July 5, 2011

ARTICHOKE AND CHICKEN CASSAROLE

2 cans of water-packed artichoke hearts, rinsed, drained and quartered.(14 oz cans)
2 T olive oil
3 garlic cloves, minced
2 2/3 cups cubed cooked chicken
2 cans of condensed cream of chicken soup(Campbell's)
1 cup mayonnaise
1 t lemon juice
1/2 teaspoon curry powder
1 1/2 cups of shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 T melted butter

In a bowl, combine the artichokes, oil, and garlic. Place in a greased 2 1/2 qt baking dish.Top with the chicken.Then in a bowl combine the soup, mayo, lemon juice and curry and stir together. Pour mixture over chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, Parmesan cheese and butter; sprinkle on top.
Bake uncovered at 350 degrees for around 30-35 minutes or until bubbly.  6-8 servings.  

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