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Curried Chicken and Artichoke Casserole Recipe

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This recipe for Curried Chicken and Artichoke Casserole, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

June Edwards
Added: Thursday, January 18, 2007


2 cans Healthy Request can of chicken soup
1/2 c. sour cream
1/2 c. mayonnaise
1 tsp. fresh lemon juice
1/3 c. white wine
2 tbsp. sherry
1/2 tsp. curry powder
1/4 tsp. white pepper
3 - 4 c. cooked, cubed chicken breast meat
2 cans artichoke hearts, drained well and diced
1 sleeve round buttery crackers, crushed
1 stick (1/2 cup) butter or margarine, melted
1 c. shredded sharp Cheddar cheese
1/2 c. Parmesan cheese

Preheat oven to 350. Coat a 3-quart baking dish with nonstick spray. In a large bowl, combine first eight ingredients. Fold in the chicken and the artichokes and spread mixture in the prepared baking dish. (Dish can be covered tightly and refrigerated for one day before baking.)
In a medium bowl, combine crushed crackers and melted butter. Stir in cheese and sprinkle mixture evenly over chicken mixture. (If preparing casserole ahead, reserve crumbs-cheese mixture in a zip-top plastic bag until ready to bake.)
Bake for 30-40 minutes, until casserole is bubbly and cheese is melted.

Number Of Servings:
Number Of Servings:
Makes 6 to 8 servings




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