Chicken and Artichoke Hearts Casserole

Chicken And Artichoke Hearts Casserole Recipe

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Joann Drake


This has been a favorite of mine since my grandmother gave it to me many years ago. Everytime I serve it, it gets many raves and all want the recipe. Sometimes I will mix marinated artichoke hearts with the canned or frozen and adjust the seasoning to suit your taste.

★★★★★ 1 vote
15 Min
30 Min


2 pkg
frozen artichoke hearts (or cans)
2 2/3 c
cubed cooked chicken(i like lots so i use 3 cups)
2 can(s)
cream of chicken soup
1/2 c
1 tsp
lemon juice
1 tsp
curry powder
1 1/4 c
shredded sharp cheddar cheese
1 1/4 c
soft bread crumbs
2 Tbsp
melted butter


1Cook artichoke hearts according to package directions adding a little olive oil and 2 garlic cloves. (If using marinated artichoke hearts, omit this step). Drain artichoke hearts and arrange in greased 9 x 13 inch baking dish. spread chicken on top of artichoke hearts.
2Combine and mix well the soup, mayonnaise, lemon juice and curry powder. Pour over the chicken. Sprinkle with grated cheese.
3Toss breadcrumb cubes in melted butter to coat. Scatter on top of cheese.
4Bake uncovered at 350 degrees for 25-30 minutes or until heated through. Serves eight.

About Chicken and Artichoke Hearts Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy