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Artichoke Chicken

Source of Recipe


Adapted from recipe found in Taste of Home Casserole Cookbook



List of Ingredients



• 2 cans (14 oz each) water-packed artichoke hearts, drained and quartered
  
• 2 Tbsp olive or vegetable oil
  
• 3 cloves garlic, minced
  
• 2 2/3 c. cubed cooked chicken
  
• 1 can cream of chicken soup, undiluted
  
• 1/2 c. water
  
• 1 c. mayonnaise
  
• 1 tsp. lemon juice
  
• 1/8-1/4 tsp. curry powder
  
• 1 1/2 c. (6 oz.) shredded cheddar cheese
  
• 1/2 c. seasoned bread crumbs
  
• 1/4 c. grated Parmesan cheese
  
• 2 Tbsp. butter or margarine, melted
  






Instructions



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, water, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese.
   
   
2. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over top.
   
   
3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
   
   
4. Yield: 6-8 servings
   
   






Final Comments


Original recipe had 2 cans soup, no added water, but this made the sauce very thick; I will reduce amount of curry from the original 1/2 tsp. to 1/8 tsp. because the original was way overpowering. Also will reduce bread crumbs from 1 cup to 1/2 cup as there was more topping than I wanted when using original recipe. Do not use reduced fat or fat-free mayonnaise in this recipe.