Recipe by MadzMom
I refer to this as "best friend casserole" because it was given to my mom from her best friend, who is no longer with us. I guarantee after you make it, you will call me your best friend! Delicious dish!! We make this often and it is great served over rice. You'll love it.
Top Review by Steve Kent
I took a little different approach than what I think the chef had insunuated in this receipt. After sauteing the garlic, I cooked the chicken in the skillet with the olive oil and then added the artichoke hearts. I sustituted a light mayonaise to cut back on fat and used a low fat cheese. The outcome was absolutely wonderful. I made the dish up, minus the cheese and bread cubes and left overnight in the refrigerator. I also wondered about the portion of bread cubes. It just didn't seem much. I suppose I added about a cup and half of cubes to the top of the dish prior to topping it with the cheese and butter. Like almost all dishes I cook, of course I had to add the extra cheese on it. The casserole went over very well at the potluck and I will defintely make this again .. after all it was my best friend casserole as well because those that ate it wanted to be my best friend ... Thanks a lot ..
- 2 2⁄3 cups cooked chicken breasts
- 2 cloves garlic, chopped
- 2 cans artichoke hearts
- 1 cup mayonnaise
- 2 cans cream of chicken soup
- 1 teaspoon lemon juice
- 1⁄2 teaspoon curry powder
- 1⁄8 cup soft bread cubes
- 1 1⁄4 cups sharp cheddar cheese
- 2 tablespoons melted butter
Directions See How It's Made
- Heat olive oil and saute garlic and drained artichoke hearts together.
- Put mixture in a greased 9 x 13 pan.
- Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
- Top with bread cubes and cheese then drizzle melted butter over top.
- Bake at 350 for 25 minutes or until bubbly.