Artichoke Chicken Casserole
4 cups shredded cooked chicken
1 can (14 ounces) artichoke hearts, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained.
1 can (7 ounces) mushroom pieces, drained
1 can (10 ounces) cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon curry powder
Salt & pepper to taste
1/2 cup finely chopped pecans
Preheat oven to 400º. Spray 13x9 glass casserole with Pam.
Place all the above ingredients, excluding the pecans, in a large bowl and stir until well blended. Transfer mixture to casserole and scatter nuts over top
Bake casserole until it is bubbling throughout and the nuts are toasted, 30-35 minutes. Remove casserole from oven and serve at once.