Ingredients
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered2 tablespoons olive oil3 garlic cloves, minced2-2/3 cups cubed cooked chicken2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup mayonnaise1 teaspoon lemon juice1/2 teaspoon curry powder1-1/2 cups shredded cheddar cheese1 cup seasoned bread crumbs1/4 cup grated Parmesan cheese2 tablespoons butter, melted
Preparation
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.
