Chicken, Artichoke And Spinach Casserole
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A indian take on chicken, artichoke and spinach casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 can artichokes
- 1 pkg. frozen chopped spinach
- 3 chicken breast halves
- 1 can cream of chicken soup
- 1/2 c. Hellmann's mayonnaise
- 1 Tbsp. lemon juice
- 1 tsp. curry
- 3/4 c. sharp cheese, grated
- 1/2 c. bread crumbs (Progresso seasoned)
- 2 Tbsp. butter
Method
Cook chicken breasts in seasoned water (celery, salt and pepper).
Remove from bone and skin.
Pull from bone.
In buttered casserole (11 x 7 x 2-inch), layer artichokes, spinach (which has been thawed, drained and squeezed) and chicken pieces evenly distributed in bite size pieces.
Combine soup, lemon juice and curry powder and spread on top.
Sprinkle cheese over and top with bread crumbs.
Dot with butter.
Bake at 350° for 20 to 25 minutes until bubbles and heats thoroughly. Serve with rice cooked with consomme or bouillon, fruit or tossed salad.
Serves 6.
Rate:
