Chicken and Artichoke Bake

Ingredients 0/10

Step 1

Bring a large pot of water to a boil, then add the chicken breasts and cook them until they’re no longer pink inside and the juices run clear—this usually takes about 30 minutes. You can check with a meat thermometer to make sure the chicken reaches 165°F.

Step 2

While the chicken is cooking, mix together the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper in a bowl. Set that aside for now.

Step 3

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, then pour the mayo and soup mixture on top. Finish by sprinkling the Cheddar cheese over everything.

Step 4

Preheat your oven to 350°F. Meanwhile, melt the butter in a skillet over medium heat and toss in the bread cubes. Stir them around until they’re nicely browned and crispy.

Step 5

Scatter these buttery croutons over the casserole, then pop it in the oven. Bake for about 30 minutes, or until the top is bubbling and golden. Let it cool for a few minutes before serving.