Shelly's Recipe

CHICKEN AND ARTICHOKE CASSEROLE

Category: Casseroles - Chicken and Turkey

2 cans cream of chicken soup
1 cup regular or reduced-fat sour cream
1 teaspoon fresh lemon juice
1/3 cup white wine, optional
1/2 teaspoon curry powder
1/4 teaspoon white pepper
3 to 4 cups cooked, cubed chicken breast meat
2 cans artichoke hearts, drained well and diced
1 sleeve round buttery crackers, crushed
1 stick (1/2 cup) butter or margarine, melted
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. Coat a 3-quart baking dish with nonstick spray. In a large bowl, combine soup, sour cream, lemon juice, white wine, curry powder and white pepper. Fold in chicken and artichoke hearts and spread mixture in prepared baking dish. (Dish can be covered tightly and refrigerated up to one day before baking.)

In a medium bowl, combine crushed crackers and melted butter. Stir in cheese and sprinkle mixture evenly over chicken and artichoke mixture. (If preparing casserole ahead, reserve crumbs/cheese mixture in a zip-top plastic bag. Sprinkle over casserole just before baking.) Bake for 30 minutes, until casserole is bubbly and cheese is melted.

Makes 6 to 8 servings.