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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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.
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.
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.
Fold the shredded chicken and artichoke hearts into the soup mixture until evenly coated.
Pour the chicken and artichoke mixture into the prepared baking dish and spread evenly.
Sprinkle the shredded cheddar cheese over the casserole in an even layer.
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.
Sprinkle the toasted breadcrumbs over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 168.2 g | 61% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.5 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1537 mg | 118% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2187 mg | 47% | |
*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.
