Artichoke Chicken

Photo: psfreeman

Roberta Green: Hemet, CA From Taste of Home Casseroles, Slow Cooker & Soups Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Yield: 6 servings ( Serving Size: to 8 servings )
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Ingredients

  • 2 can(s) (10-3/4 oz. each) condensed cream of chicken soup, undiluted
  • 2 tablespoon(s) butter, melted
  • 2-2/3 cup(s) cubed cooked chicken
  • 1/2 teaspoon(s) curry powder
  • 3 clove(s) garlic, minced
  • 1/4 cup(s) grated Parmesan cheese
  • 1 teaspoon(s) lemon juice
  • 2 tablespoon(s) olive oil
  • 1 cup(s) seasoned bread crumbs
  • 1-1/2 cup(s) shredded cheddar cheese
  • 2 14-oz can(s) water-packed artichoke hearts, rinsed, drained and quartered

Preparation

  1. 1. In a bowl. combine the artichokes, oil and garlic. Place in 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, Parmesan cheese and butter; sprinkle over top.
  2. 2. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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