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Temecula Book Club
Colleen's Artichoke and Chicken Casserole


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This is the recipe for the Artichoke Casserole Colleen served at the August meeting. 

*     3 six-ounce jars of quartered Artichoke Hearts (drained)
*     4 T Olive Oil
*     3 cloves Garlic (minced)
*     2 cups Chicken (cubed)
*     Soup Mixture =
*          2 cans of Cream of Chicken Soup
*          1 cup of Mayonnaise
*          1 t Lemon Juice
*          1 t Curry Powder
*     1 1/4 cup of Cheese (grated)
*      1 T melted Butter (melted)
*     1/4 cup of Seasoned Bread Crumbs
Mix first three ingredients (Artichokes, Olive Oil and Garlic) and spread in a 9X13 pan.  Spread Chicken on top.  Pour Soup Mixture over top.  Sprinkle Cheese.  Mix melted butter with bread crumbs.  Sprinkle Butter/Bread Crumb Mixture on top.  Bake at 350 degrees for 25 minutes.

Layer 1      Artichokes, Olive Oil and Garlic
Layer 2:     Chicken
Layer 3:     Soup Mixture (Chicken Soup, Mayonnaise, Lemon Juice, Curry Powder)
Layer 4:     Cheese
Layer 5:     Butter/Bread Crumb Mixture