Chicken Artichoke And Spinach Casserole

Ingredients

• 1 can artichokes
• 1 pkg frozen chopped spinach
• 3 chicken breast halves
• 1 can cream of chicken soup
• 12 c Hellmanns mayonnaise
• 1 Tbsp lemon juice
• 1 tsp curry
• 34 c sharp cheese grated
• 12 c bread crumbs Progresso seasoned
• 2 Tbsp butter

Directions

1. Cook chicken breasts in seasoned water celery salt and pepper
2. Remove from bone and skin
3. Pull from bone
4. In buttered casserole 11 x 7 x 2-inch layer artichokes spinach which has been thawed drained and squeezed and chicken pieces evenly distributed in bite size pieces
5. Combine soup lemon juice and curry powder and spread on top
6. Sprinkle cheese over and top with bread crumbs
7. Dot with butter
8. Bake at 350 for 20 to 25 minutes until bubbles and heats thoroughly Serve with rice cooked with consomme or bouillon fruit or tossed salad
9. Serves 6