Best Chicken Curry With Artichoke Recipes

CURRY ARTICHOKE CHICKEN CASSEROLE

Curry Artichoke Chicken Casserole image

Make and share this Curry Artichoke Chicken Casserole recipe from Food.com.

Provided by BakinBaby

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 (24 ounce) jar marinated artichokes (drained & quartered)
2 cups rice (cooked)
4 cups chicken breasts (cooked & cut in small cubes)
2 (10 ounce) cream of chicken soup
1/2 cup milk
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 1/4 cups cheddar cheese (shredded)
1/2 lb mushroom (sliced)
1/4 cup parmesan cheese
1/2 cup seasoned dry bread crumb

Steps:

Arrange the articolkes in a 9x13 pan, add a layer of rice and chicken.
Combine the next 5 ingredients, 3/4 cup of cheese and mushrooms in a bowl, mix well, pour over chicken.
Sprinkle remaining cheddar & parmesan cheese on top.
Saute bread crumbs in the butter, stirring constantly; spread over cheese.
Bake at 350 for 30 minutes.
May be made the night before & chilled until ready to bake (add bread crumbs just before baking).

Nutrition Facts : Calories 420.5, Fat 17.7, SaturatedFat 5.9, Cholesterol 29.4, Sodium 1002.8, Carbohydrate 54, Fiber 4.8, Sugar 3.3, Protein 12.9

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE

Curried Chicken and Artichoke Hearts Casserole image

I refer to this as "best friend casserole" because it was given to my mom from her best friend, who is no longer with us. I guarantee after you make it, you will call me your best friend! Delicious dish!! We make this often and it is great served over rice. You'll love it.

Provided by MadzMom

Categories Curries

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 2/3 cups cooked chicken breasts
2 cloves garlic, chopped
2 cans artichoke hearts
1 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 cup soft bread cubes
1 1/4 cups sharp cheddar cheese
2 tablespoons melted butter

Steps:

Heat olive oil and saute garlic and drained artichoke hearts together.
Put mixture in a greased 9 x 13 pan.
Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
Top with bread cubes and cheese then drizzle melted butter over top.
Bake at 350 for 25 minutes or until bubbly.

Nutrition Facts : Calories 375.4, Fat 30.6, SaturatedFat 10.9, Cholesterol 53.2, Sodium 1120.9, Carbohydrate 17.6, Fiber 0.1, Sugar 3.2, Protein 8.8

RICE-A-RONI CHICKEN CURRY SALAD

Rice-A-Roni Chicken Curry Salad image

This is a recipe for a cold rice/chicken salad with a curry twist, using Rice-a-Roni. My sister-in-law makes this for potlucks, baby showers, family get-togethers. It is always a favorite dish. I have made it as well and love the curry taste in it....and I'm not a huge curry fan! This recipe will serve 6 if it's used as a main dish or 8 for side servings. If you make it for a crowd, just double the recipe.

Provided by Pam-I-Am

Categories Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 1/2 ounce) box chicken rice-a-roni
4 green onions, chopped
1/2 green bell pepper, diced
1/3 cup celery, diced
1 (15 ounce) can canned artichoke hearts, drained and cut (save liquid)
1 large chicken breast, cooked and diced
1/3 cup mayonnaise
3/4 teaspoon curry powder

Steps:

Cook Rice-a-Roni according to directions and cool.
Cook chicken separately and chop.
Add into rice, the diced onion, green pepper, artichoke and chicken.
Next, stir together the three dressing ingredients in a small bowl.
Add dressing to rice salad mixture and stir.
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
Chill 2 hours and serve.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

Curried Chicken, Artichoke, and Rice Salad image

Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups cooked long-grain rice
4 green onions, sliced (white and green parts)
2 cups cubed cooked chicken
1/4 cup diced red bell pepper
1/4 cup diced celery
1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 tablespoons reserved artichoke marinade
1/2-1 teaspoon curry powder, to taste
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
Cover and refrigerate several hours to let the flavors blend.
If the salad seems dry, add a little more dressing or mayonnaise before serving.

Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2

CURRIED RICE AND ARTICHOKE SALAD

Curried Rice and Artichoke Salad image

This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

Provided by MeemawB

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Steps:

Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!