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Chicken and Artichoke Casserole

Serves 8 or 9


2 14oz cans of Artichokes quartered
3 to 4 chicken breasts, skinless and boneless, cooked
1 cup mayonnaise
3 pouches Savory Choice
2 cans cream of mushroom soup
1⁄2 tsp. garlic powder
1 tsp lemon juice
1 1⁄2 cups parmesan cheese, shredded
1⁄4 cup bread crumbs


Drain and slice artichoke hearts. Preheat oven too 350 degrees. Season artichoke hearts with garlic. Arrange in 9 x 12 inch greased casserole. Put chicken on top – mix in separate bowl – soup, broth concentrate, mayonnaise and lemon juice - spread over chicken. Sprinkle with shredded parmesan cheese and topped with bread crumbs. Bake 30 minutes or until hot. Can be prepared a day before hand.