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.
- 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