HQC Cookbook Additions

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Chicken Artichoke, Joyce J.

2 cans artichoke hearts drained and quartered
2 T olive oil
3 garlic cloves - minced
2 2/3 cups cooked chicken - cubed
2 cans (10 3/4oz) cream of chicken soup
1 c mayonnaise
1/4 cup milk
1 t. lemon juice
1/2 t. curry powder
1 1/2 cups shredded cheddar cheese
1/2 c seasoned bread crumbs
1/4 c. parmesan cheese
2 T butter - melted.

In bowl - combine artichokes, oil and garlic. Place in greased 2-1/2 quart baking dish (I use 9 x 13 dish) Top with chicken. Combine soup, mayonnaise, milk, lemon juice and curry; pour over chicken. Sprinkle cheddar cheese.

Combine bread crumbs, parmesan cheese and butter; sprinkle over top.

Bake 350 deg. uncovered 30-35 minutes or until bubbly. Serves 6 - 8