Because you use half ground round and half ground turkey breast, this slow cooker meatloaf has less fat and cholesterol. Unlike other slow cooker meatloaf recipes, this one won’t be as oily but will still be moist. I might even have some for leftovers!
| Prep Time: | 40 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 bone-in chicken breasts
- 1 cup mayonnaise
- 2 (10.5 ounce) cans cream of chicken soup
- 2 teaspoons lemon juice
- 1 teaspoon curry powder
- salt and ground black pepper to taste
- 1 (6.5 ounce) jar marinated artichoke hearts, liquid reserved
- 4 cups cubed bread
- 1 cup shredded extra-sharp Cheddar cheese
- 4 tablespoons butter
Instructions
- Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
- Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9×13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
- Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Nutrition Facts
| Calories | 639 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 12 g |
| Sodium | 1076 mg |
| Sugars | 1 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! Made it at a camping weekend. Everyone loved it. I did it in a dutch oven. It is my go to if I have left over chicken.
Such a delicious and unique combination! Only change I made was to use boneless chicken breasts and I cubed and browned them instead of boiling.
Loved it, easy and fast, using left over chicken
I used chicken breasts instead of bone-in and 2 cups of buttered Panko bread crumbs instead of the croutons. Since I am not a fan of curry, I substituted with basil. Absolutely delicious! This will remain as a favorite for chicken dishes.
So I have used the combo of “cream of” soups with Mayo for a different casserole. It makes an amazing mix, expecially when you add curry. Sorry to those who don’t like this, but low/reduced or fat free mayo will RUIN this. It doesn’t add the right zip, but rather a sweetness that is icky. ANYWAY! I made this for supper when we were down to the dregs before grocery shopping. Only changes made: out of lemon so used pepperoncini juice which is a decent substitute, and added egg noodles cooked al dente. Yummy yummy!
Husband loves this dish but if it were up to me, I’d give it 1 star. I couldn’t suggest any changes as it was all wrong to me. However, I used reduced fat Mayo to cut down on the fat. I doubt that was the cause of the poor taste.
It was a nice change and had interesting flavor combinations, but I doubt I’ll put it into the regular rotation.
It was not very good. I actually went back afterwards to check and see if maybe I missed a step. I didn’t. The soup and mayo mixture was SOOOO thick I felt like I was eating just condensed cream of chicken soup. It would have been better if water/ milk, something liquid was added to dilute the sauce.
I thought this would turn out really good… it was terrible. All the flavors were wrong and if you do decide to cook it it needs to be cooked longer than 30 min — more like 45 or 50. veryyyyy disappointed.
I thought the curry in this was a little overpowering. It was still good but next time I will only use half of the amount. Other than that I thought it was delicious. The croutons added a nice touch (I used sourdough bread).
I made this exactly like the recipe, except that I browned the chicken in butter, for more flavor. I was really surprised at how good it was. It was very different. I wouldn’t have thought to pair artichokes and curry powder, but it was a good mix. We ate so much we were stuffed. Yummy!!
Very flavorful. I loved the addition of lemon juice in the sauce. I usually shy away from cans of soup added to recipes, but I just had to try this. If I make again, I would probably add less curry, only because I could smell curry as I ate this.I would also add extra artichokes.
Excellent! Kids love it, too.