 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
2 can(s) (10-3/4 oz. each) condensed cream of chicken soup, undiluted |
2 tablespoon(s) butter, melted |
2-2/3 cup(s) cubed cooked chicken |
1/2 teaspoon(s) curry powder |
3 clove(s) garlic, minced |
1/4 cup(s) grated parmesan cheese |
1 teaspoon(s) lemon juice |
2 tablespoon(s) olive oil |
1 cup(s) seasoned bread crumbs |
1-1/2 cup(s) shredded cheddar cheese |
2 14-oz can(s) water-packed artichoke hearts, rinsed, drained and quartered |
Directions:
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, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, Parmesan cheese and butter; sprinkle over top.
2. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.
|
|