Chicken Artichoke Casserole Recipe -

Chicken Artichoke Casserole

Recipe by  

"This is a family favorite. My mother found this recipe years ago and it's so delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    1 hr

    1 hr 40 mins


  1. 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).
  2. While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
  3. 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.
  4. Preheat an oven to 350 degrees F (175 degrees C).
  5. 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.
  6. Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2010

I made this exactly like the recipe, except that I browned the chicken in butter, for more flavor. I was really surprised at how good it was. It was very different. I wouldn't have thought to pair artichokes and curry powder, but it was a good mix. We ate so much we were stuffed. Yummy!!

Most Helpful Critical Review
Sep 01, 2010

I thought this would turn out really good... it was terrible. All the flavors were wrong and if you do decide to cook it it needs to be cooked longer than 30 min -- more like 45 or 50. veryyyyy disappointed.


12 Ratings

Aug 25, 2010

I thought the curry in this was a little overpowering. It was still good but next time I will only use half of the amount. Other than that I thought it was delicious. The croutons added a nice touch (I used sourdough bread).

Jul 19, 2010

Very flavorful. I loved the addition of lemon juice in the sauce. I usually shy away from cans of soup added to recipes, but I just had to try this. If I make again, I would probably add less curry, only because I could smell curry as I ate this.I would also add extra artichokes.

Jan 03, 2011

It was a nice change and had interesting flavor combinations, but I doubt I'll put it into the regular rotation.

Sep 08, 2010

It was not very good. I actually went back afterwards to check and see if maybe I missed a step. I didn't. The soup and mayo mixture was SOOOO thick I felt like I was eating just condensed cream of chicken soup. It would have been better if water/ milk, something liquid was added to dilute the sauce.

Jul 06, 2010

Excellent! Kids love it, too.

Jul 25, 2013

So I have used the combo of "cream of" soups with Mayo for a different casserole. It makes an amazing mix, expecially when you add curry. Sorry to those who don't like this, but low/reduced or fat free mayo will RUIN this. It doesn't add the right zip, but rather a sweetness that is icky. ANYWAY! I made this for supper when we were down to the dregs before grocery shopping. Only changes made: out of lemon so used pepperoncini juice which is a decent substitute, and added egg noodles cooked al dente. Yummy yummy!


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  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 43.5 g
  • 87%
  • Sodium
  • 1124 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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