Here is another delicious dish from the Dinner Doctor, Anne Byrn.
Although it looks as if you slaved for hours to create this dish, and you could, the recipe uses store-bought rotisserie chicken. You could bake your own chicken, or use leftover chicken, if you like. I’ve tried using canned chicken, which is always an option, but it truly does not taste as yummy.
- 4 cups shredded cooked chicken
- 14 oz artichoke hearts, drained and quartered
- 8 oz sliced water chestnuts, drained (I don’t use these. Not fond of water chestnuts, but they are in the recipe.)
- 7 oz can mushroom pieces, drained (Pilot enjoys fresh mushrooms, so I chop some up for him. Personally, I don’t like the texture of mushrooms. I chop them fine so I barely notice them.)
- 10.75 oz can, or box, of gluten-free cream of chicken soup (I use Pacific brand.)
- 8 oz sour cream (My experience with this recipe has shown, while fat-free may be healthier, regular sour cream makes the casserole creamier.)
- 1/2 cup mayonnaise
- 1 teaspoon curry powder
- 1/4 cup chopped slivered almonds (You can use pecans, if you prefer.)
Preheat the oven to 400 degrees F.
Place the chicken, artichoke hearts, water chestnuts – if using – mushrooms, chicken soup, sour cream, mayonnaise, and curry powder in a large mixing bowl and stir until well blended. Transfer the mixture to a 13 X 9 in (3 quart) baking dish and scatter the nuts over the top.
Bake the casserole until it is bubbling throughout and the nuts are toasted. 32-35 minutes.
Remove the casserole from the oven and serve at once.
I wish you well.
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