Wednesday, February 3, 2010

Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

2 cans artichoke hearts (unmarinated)
2 garlic cloves crushed
2 ⅔ cups cooked chicken, cubed
1 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
½ tsp curry powder
1 ¼ cup cheddar cheese, shredded

1 cup soft bread, cubed
3 T. butter
olive oil

Cut artichoke hearts into quarters, sauté with garlic and chicken in small amount olive oil. Combine mayo, soup, lemon juice, and curry powder. Add in chicken and artichokes. Sprinkle with cheese. Toss bread cubes in melted butter and sprinkle on top. Bake at 350 degrees for 25 minutes or until bubbly.

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