The recipe for this chicken and artichoke dish is adapted from a recipe in a favorite cookbook, Southern Sideboards, published in 1978.  It makes a nice luncheon dish when my daughters and I get together.

POULET D’ARTICHOKE

  • One 14 oz can artichoke hearts (not marinated)
  • 2 cups diced cooked chicken breast
  • One 10-1/2 oz can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 tsp lemon juice
  • ¼ tsp curry powder
  • ½ cup grated sharp Cheddar cheese
  • ½ cup bread cubes
  • 1 Tblsp. butter, melted

Preheat oven to 350 degrees F

Oil a 9×9 inch baking dish

Drain artichoke hearts and arrange in an oiled 9×9 inch baking dish.  Spread cooked chicken on top.

In a medium bowl, combine soup, mayonnaise, lemon juice and curry powder and pour over chicken.  Sprinkle with cheese.

In a small skillet, melt butter and toss bread cubes to coat.

Place cubes on top of chicken mixture.  Bake uncovered @ 350 for 25 minutes.

4 to 6 servings