Curry Artichoke Chicken Casserole Recipes

ARTICHOKE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the artichokes, oil and garlic. Transfer to 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, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN ARTICHOKE CASSEROLE

Steps:

• Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
• Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
• Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.

CURRY ARTICHOKE CHICKEN CASSEROLE

Steps:

• 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).

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE

Steps:

• 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.

CHICKEN CURRY WITH ARTICHOKE

Steps:

• Combine mayonnaise, yogurt, onion, jalapeno juice and spices in a medium bowl (you may decide to add more curry to taste).
• Being careful not to tear the artichoke hearts apart too much, gently add to spice mixture and set aside.
• Spray a large pan with cooking spray and let heat over medium-high for about 30 seconds.
• Add chicken, stirring to cook until it is no longer pink in the middle.
• Pour spice mixture into the pan, gently stirring for about 5 minutes (still on med-high heat).
• Serve over brown rice.