Garda's Artichoke Casserole

By GratefulSea

This recipe was passed along to me at a potluck back in the late 1970s. It's been a favorite ever since, although I always felt it was too saucy, so I double the artichokes and cut the soup and mayo in half. I also nearly always leave out the chicken, and serve this as a side dish. All that aside, this is the original recipe.

Ingredients

• 2 packages frozen artichoke hearts, thawed
• 2-2/3 cups diced chicken (optional)
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon curry powder
• 1-1/4 cups (6 oz) cheddar cheese, shredded
• 1-1/4 cups croutons
• 2 Tablespoons olive oil
• 2 cloves garlic
• melted butter or margarine

Details

Servings 5

Preparation

Step 1

Preheat oven to 350.

Cook artichokes according to directions on package, adding olive oil and garlic cloves. Drain, and arrange in a well-greased 8x8-inch baking dish. Spread chicken on top.

Combine and mix well the soup, mayonnaise, lemon juice, and curry powder. Pour over chicken.

Sprinkle cheese over chicken. Toss croutons in melted butter to coat, and scatter on top of cheese.

Bake at 350 degrees for 25 minutes or until cheese is melted and bubbly. May be prepared one day ahead of time.