Ingredients
- 3 bone-in chicken breasts
- 1 cup mayonnaise
- 2 (10.5 ounce) cans cream of chicken soup
- 2 teaspoons lemon juice
- 1 teaspoon curry powder
- salt and ground black pepper to taste
- 1 (6.5 ounce) jar marinated artichoke hearts, liquid reserved
- 4 cups cubed bread
- 1 cup shredded extra-sharp Cheddar cheese
- 4 tablespoons butter
Why This Recipe Is So Easy To Love
Kitchen Tips
- Drain and pat dry the artichokes to avoid excess moisture in the casserole.
- Add a sprinkle of cheese on top during the last few minutes of baking for a golden crust.
Step 1
Bring a large pot of water to a boil, then cook the chicken breasts in the boiling water until they’re no longer pink inside and the juices run clear, about 30 minutes. If you have a meat thermometer, it should read 165°F near the bone. While the chicken is cooking, mix together the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper in a bowl and set it aside.
Step 2
Once the chicken is done, cut it into bite-sized pieces and spread them evenly in the bottom of a 9x13-inch casserole dish. Chop the artichoke hearts into similar-sized pieces and sprinkle them over the chicken. Drizzle about a tablespoon of the liquid from the artichoke jar over the mixture to add some extra flavor. Pour the soup mixture over the chicken and artichokes, then sprinkle the Cheddar cheese on top.
Step 3
Preheat your oven to 350°F. In a skillet, melt the butter over medium heat and toss in the bread cubes, stirring occasionally, until they’re golden brown and crispy. Scatter these buttery croutons evenly over the casserole.
Step 4
Pop the dish in the oven and bake until the top is bubbly and the cheese is melted, about 30 minutes. Let it cool for a few minutes before serving.
