Curried Chicken and Artichoke Hearts Casserole

Elevate your dinner table with this decadent Curried Chicken and Artichoke Hearts Casserole—a creamy, flavor-packed dish that seamlessly blends comforting ingredients with a tantalizing twist of spice. Tender shredded chicken and savory artichoke hearts are blanketed in a luscious sauce made with cream of chicken soup, sour cream, and a hint of curry powder, delivering a rich and aromatic depth to every bite. Topped with layers of melted cheddar cheese and golden, buttery panko breadcrumbs, this oven-baked casserole boasts a satisfyingly crispy crust that contrasts beautifully with its creamy interior. Perfect for busy weeknights or an impressive potluck contribution, this one-dish wonder pairs classic comfort food appeal with gourmet flair. Don't forget to garnish with fresh parsley for a vibrant finishing touch! Ready in just an hour and serving six, this recipe is ideal for feeding a hungry crowd while keeping prep simple and cleanup minimal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 12 ounces frozen artichoke hearts
• 10.5 ounces cream of chicken soup
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon curry powder
• 1 cup shredded cheddar cheese
• 1 cup panko breadcrumbs
• 2 tablespoons butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2

In a large pot of boiling salted water, cook the chicken breasts for 15-20 minutes, or until fully cooked. Transfer to a plate and let cool slightly. Once cool, shred the chicken using two forks or dice into bite-sized pieces.

Step 3

While the chicken is cooking, defrost the frozen artichoke hearts by rinsing under cool water or microwaving briefly. Drain well and chop into halves or quarters if needed.

Step 4

In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, and curry powder. Stir until smooth. Season with salt and black pepper to taste.

Step 5

Fold the shredded chicken and artichoke hearts into the soup mixture until evenly coated.

Step 6

Pour the chicken and artichoke mixture into the prepared baking dish and spread evenly.

Step 7

Sprinkle the shredded cheddar cheese over the casserole in an even layer.

Step 8

In a small frying pan over medium heat, melt the butter and stir in the panko breadcrumbs. Cook, stirring constantly, until the breadcrumbs are golden brown, about 3-4 minutes.

Step 9

Sprinkle the toasted breadcrumbs over the cheese layer.

Step 10

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(1653.8g)

Amount per serving	% Daily Value*
Calories	4025.1

Total Fat 304.6g	0%
Saturated Fat 91.1g	0%
Polyunsaturated Fat 2.4g
Cholesterol 856.8mg	0%
Sodium 5543.2mg	0%
Total Carbohydrate 168.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 30.5g
Protein 171.7g	0%

Vitamin D 79.4IU	0%
Calcium 1536.8mg	0%
Iron 12.9mg	0%
Potassium 2186.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 16.7%

Carbs: 16.4%