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Add a photoServings: 6
Ingredients
- 4 whl chicken breasts
- 1 sm package slivered almonds
- 2 can cream of chicken soup
- 1 c. mayonnaise
- 1 c. grated cheddar cheese
- 1/2 tsp curry pwdr
- 12 x mushrooms, sliced
- 1 x (16-oz) can artichoke hearts, liquid removed and minced
- 1 c. plain bread crumbs
Directions
- Start with skinned and de-boned chicken breasts. Poach them in water, wine or possibly beer till cooked through. Poaching works better than broiling or possibly baking because the chicken doesn't dry out. When the chicken is done, remove and cut into bite-sized chunks.
- Toast the almonds in a toaster oven or possibly in the regular oven, being careful not to burn them. Combine the soup, mayonnaise, grated cheese and curry pwdr in a saucepan on medium heat and cook till the cheese melts. Add in the mushrooms and the almonds to this mix.
- Place chicken in shallow 9 x 13 inch baking dish. Arrange minced artichokes on top. Pour the sauce over everything. Sprinkle with bread crumbs and bake in a 325-degree oven for 40 min, till bubbly and golden.
- If desired, you can freeze the dish instead and pop it directly into the oven when you need it, increasing the baking time to 60 min.
- Serves six.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 698 | |
| Calories from Fat 478 | 68% |
| Total Fat 53.89g | 67% |
| Saturated Fat 13.27g | 53% |
| Trans Fat 0.11g | |
| Cholesterol 91mg | 30% |
| Sodium 1193mg | 50% |
| Potassium 453mg | 13% |
| Total Carbs 22.85g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.56g | 2% |
| Protein 31.0g | 50% |
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