Curried Chicken and Artichoke Casserole

Day 72: “The Dinner Doctor

March 13, 2011

Have I told you lately how much I love curry?  Remember this curry recipe?  Or how about the pan-fried scallops with curry? Or even the red curry peanut noodles? Help….I think I need a curry intervention.  Wonder if it is covered under my health plan?  If you have never tried to make anything with curry, this may be a good introduction for you.  It is mild on the curry flavor and if you served this to someone from India, they would laugh at you….this really is not a true curry dish….but it is a good intro to curry…..or one that gives you flash backs to the 60’s and 70’s!

The Dinner Doctor cookbook is filled with over 230 dishes that you can make in minutes from convenience items in the grocery store. Remember her cupcake cookbook that I made the cookies and cream cupcakes out of? Author Anne Byrn doctors up commonly found items in a grocery store and gives them a twist and turns them into something new and delicious.

The Ruling:  Everyone liked it…..because they could pick out the things that they didn’t like.  Two don’t like mushrooms, two don’t like artichoke hearts…you know the drill.  Everyone still likes the chicken curry that my husband and I have been making for now over 20 years.  This recipe is very similar to it but this one has the artichoke hearts, mushrooms and water chestnuts.  Easy dish to make and one that most of your family will eat….I hope!

Curried Chicken and Artichoke Casserole, page 222


  • 4 cups shredded cooked chicken
  • 1 can (14 ounce) artichoke hearts, drained and quartered
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (7 ounces) mushroom pieces, drained
  • 1 can (10.75 ounces) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon curry powder
  • 1/4 cup pre-chopped pecans or silvered almonds


  1. Preheat the oven to 400 degrees F.
  2. Place the chicken, artichoke hearts, water chestnuts, 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 inch (3 quart) glass or ceramic baking dish and scatter the nuts over the top.
  3. Bake the casserole until it is bubbling throughout and the nuts are toasted, 32 to 35 minutes. Remove the casserole from the oven and serve at once.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at .  Need to contact MS. Simplicity privately, you can email her at  For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.


1 Comment

Filed under Fast Meals, Main Dishes

One response to “Curried Chicken and Artichoke Casserole

  1. Pingback: Week in Review: March 12, 2011 | 365clevercookbooks

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