Curry Artichoke Chicken Casserole

Name: Curry Artichoke Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 1 (24 ounce) jar marinated artichokes (drained & quartered); 2 cups rice (cooked); 4 cups chicken breasts (cooked & cut in small cubes); 2 (10 ounce) cream of chicken soup; 1/2 cup milk; 1 cup mayonnaise; 1 teaspoon lemon juice; 1/2 teaspoon curry powder; 1 1/4 cups cheddar cheese (shredded); 1/2 lb mushroom (sliced); 1/4 cup parmesan cheese; 1/2 cup seasoned dry bread crumb

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Recipe by BakinBaby

Rice, curry, cheese and mushrooms. Another favorite from my Junior League of Phoenix cookbook.

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READY IN: 45mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

1

(24 ounce) jar marinated artichokes (drained & quartered)
2

cups rice (cooked)
4

cups chicken breasts (cooked & cut in small cubes)
2

(10 ounce) cream of chicken soup
¹⁄₂

cup milk
1

cup mayonnaise
1

teaspoon lemon juice
¹⁄₂

teaspoon curry powder
1 ¹⁄₄

cups cheddar cheese (shredded)
¹⁄₂

lb mushroom (sliced)
¹⁄₄

cup parmesan cheese
¹⁄₂

cup seasoned dry bread crumb

DIRECTIONS

Arrange the articolkes in a 9x13 pan, add a layer of rice and chicken.
Combine the next 5 ingredients, 3/4 cup of cheese and mushrooms in a bowl, mix well, pour over chicken.
Sprinkle remaining cheddar & parmesan cheese on top.
Saute bread crumbs in the butter, stirring constantly; spread over cheese.
Bake at 350 for 30 minutes.
May be made the night before & chilled until ready to bake (add bread crumbs just before baking).

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