Chicken Granville
Submitted by cuddles9
Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minChicken Granville is one of those retro casserole recipes that deserves a serious comeback.
Browned chicken cutlets sit on a bed of tender artichoke hearts, then get blanketed in a rich sauce made from cream of chicken soup, mayo, and a bright squeeze of lemon juice.
Shredded cheese and buttered bread crumbs go on top, and the whole thing bakes until bubbly and golden.
It’s the kind of dish that shows up at a potluck and gets scraped clean before anything else on the table.
Kitchen Tips
- Brown the cutlets first: That sear adds a layer of flavor the oven alone can’t deliver. Don’t skip it.
- Drain the artichokes well: Excess liquid will thin out the creamy sauce. Give them a good press in a colander.
- Mix the bread crumbs with melted butter: This is what gives the topping that golden, crunchy finish instead of dry, pale crumbs.
Ingredients
Directions
Cook artichokes according to package directions, drain. Arrange in greased baking dish .
Brown chicken in oil.
Place chicken on top of artichokes.
Combine soup, mayonnaise, lemon juice.
Pour over chicken.
Sprinkle with cheese.
Combine bread crumbs and butter, sprinkle over all.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
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