Curried Chicken and Artichoke Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | 438 | 9gm | 34gm | 380mg | 17gm | 19gm | 96mg |
| INGREDIENTS: | ||
| 4 cups shredded cooked chicken | 1 (14-ounce) can artichoke hearts, drained and quartered | 1 (8-ounce) can sliced water chestnuts, drained |
| 1 (7-ounce) can mushroom pieces, drained | 1 (10-3/4 ounce) can condensed cream of chicken soup | 1 cup sour cream |
| 1/2 cup mayonnaise | 1 teaspoon curry powder | 1/4 cup chopped pecans or slivered almonds |
| 1 | Place chicken, artichoke hearts, water chestnuts, mushrooms, undiluted chicken soup, sour cream, mayonnaise and curry powder in a large mixing bowl and stir until well-blended. Transfer mixture to a 13x9-inch (3-quart) glass or ceramic baking dish and scatter nuts over top. |
| 2 | Bake, uncovered, in a preheated 400-degree oven, about 32 to 35 minutes, until cassrole is bubbling throughout and nuts are toasted. Remove from oven and serve at once. Serve with hot cooked basmati or jasmine rice. |