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Artichoke Chicken Casserole

This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.—Roberta Green, Hemet, California
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    8 servings


  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2-2/3 cups cubed cooked chicken
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted


  • In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top.
  • Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts
1 cup: 540 calories, 41g fat (12g saturated fat), 87mg cholesterol, 1021mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 23g protein.

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Average Rating:
  • bethlnjo
    Dec 22, 2020

    We love, love, love this casserole. It is easy to prepare and looks impressive for company. I first add 2 cups of cooked rice to the greased dish and proceed from there. Pair with a green vegetable or salad - delicious!

  • chinadoll2008
    Aug 29, 2013

    I would definitely use less mayo & maybe 1 can of the soup but it was a very tasty dish. I would also use less bread crumbs. I used a seasoned bread crumbs that had Romano cheese in it & it seemed real salty. We enjoyed it.

  • knegron1206
    Sep 10, 2012

    the artichokes seemed soggy. I was not a fan of the texture

  • Dana Henry
    Aug 28, 2012

    It's Awesome

  • ckovel
    Apr 1, 2012

    Adding to the other reviews, here's what I did. Used one can of soup, 1/2 cup mayo, a heaping 1/2 tsp of curry and also sauteed some mushrooms in butter and added them in. Panko breadcrumbs were great. It is thick this way but goes well served over brown rice.

  • kmaran
    Mar 29, 2012

    No comment left

  • glogrizzle
    Mar 8, 2012

    This actually is really quite good- but like everyone else I had to tweak it some- first of all one can of soup is all you need- I used cream of celery- otherwise I think with two cans you would need a straw to eat it- olive oil needs a miss- cook your chicken and mix all of the ingredients and add to pyrex dish then add sharp cheese and bread crumbs- I also added a half of lemon to give it more punch -we also like curry so added a little more-

  • kellysarasola63
    Feb 16, 2012

    This recipie calls for two much soup/mayo. Next time I make it I will use one can of soup and 1/2 cup mayo. Once I mixed up what the recipie called for I only used 1/2 which was more than enough. Other than that. YUMMY!!

  • sweet1pie
    Sep 15, 2011

    It was a little soupy, but tasty. After dinner I put leftovers into the processor and it made a delicious dip!

  • JE Chapman
    Jun 3, 2011

    This recipe had great flavor. It was little salty but I think that was just the seasoned bread crumbs that I used (I didn't add any salt). I agree with some other reviews that it would be good with rice or noodles. I would also use a little bit less bread crumbs, maybe 1/2 cup.