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Curry Artichoke Chicken Casserole

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Ingredients

Adjust Servings:
1 (24 ounce) jar marinated artichokes (drained & quartered)
2 cups rice (cooked)
4 cups chicken breasts (cooked & cut in small cubes)
2 (10 ounce) cream of chicken soup
1/2 cup milk
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 1/4 cups cheddar cheese (shredded)
1/2 lb mushroom (sliced)
1/4 cup parmesan cheese
1/2 cup seasoned dry bread crumb

Nutritional information

420.5
Calories
159 g
Calories From Fat
17.7 g
Total Fat
5.9 g
Saturated Fat
29.4 mg
Cholesterol
1002.8 mg
Sodium
54 g
Carbs
4.8 g
Dietary Fiber
3.3 g
Sugars
12.9 g
Protein
221g
Serving Size

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Curry Artichoke Chicken Casserole

Features:
    Cuisine:

    Rice, curry, cheese and mushrooms. Another favorite from my Junior League of Phoenix cookbook.

    • 65 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Curry Artichoke Chicken Casserole, Rice, curry, cheese and mushrooms Another favorite from my Junior League of Phoenix cookbook , Rice, curry, cheese and mushrooms Another favorite from my Junior League of Phoenix cookbook


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    Steps

    1
    Done

    Arrange the Articolkes in a 9x13 Pan, Add a Layer of Rice and Chicken.

    2
    Done

    Combine the Next 5 Ingredients, 3/4 Cup of Cheese and Mushrooms in a Bowl, Mix Well, Pour Over Chicken.

    3
    Done

    Sprinkle Remaining Cheddar & Parmesan Cheese on Top.

    4
    Done

    Saute Bread Crumbs in the Butter, Stirring Constantly; Spread Over Cheese.

    5
    Done

    Bake at 350 For 30 Minutes.

    6
    Done

    May Be Made the Night Before & Chilled Until Ready to Bake (add Bread Crumbs Just Before Baking).

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