Curried Chicken and Artichoke Casserole

Curried Chicken and Artichoke Casserole

4 cups shredded cooked chicken (equivalent to 2-3 boiled chicken breasts)

1 can (14 ounces) artichoke hearts, drained and quartered

1 package (8 – 10 ounces) fresh mushrooms (pre-sliced)

1 can cream of mushroom soup (or cream of chicken)

1 cup low-fat sour cream

½ cup low-fat mayonnaise

1-2 tablespoons curry powder (to taste)

½ cup pre-cut slivered almonds

1. Pre-heat oven to 350°F.
2. Cook the mushrooms in a sauté pan over medium heat in oil or butter until cooked.
3. In a large mixing bowl, combine the chicken, artichoke hearts, mushrooms, mushroom soup, sour cream, mayonnaise, and curry powder.  Stir until well-blended.
4. Transfer mixture to a 13 x 9 glass or ceramic baking dish.  Scatter the almonds over the top.
5. Bake the casserole until it is bubbling and the almonds are toasted, about 1 hour.  Check after 45 minutes to see if it needs to be covered loosely with foil to prevent over-browning.
6. Remove from oven and serve at once with rice.

First enjoyed this meal at Jenny's when a friend brought it over as a "welcome Oliver supper".  Grandmaman made the casserole served with rice tonight on a rainy, rather stormy, Alberta summer supper.  Grandpa is thrilled that there is enough for him to take for lunch tomorrow.