Chicken and Artichoke Casserole

1 1/2 cups cooked rice [3/4 cup]
1 cup artichoke hearts, marinated and drained [1/2 cup]
3 scallions, chopped [1 1/2 scallion]
2 cups cooked chicken in 1 inch cubes [1 cup]
1 (10 oz) can cream of chicken soup [1/2 can]
1/2 cup nonfat mayonnaise [1/4 cup]
1 Tbsp lemon juice [1 1/2 tsp]
1/2 tsp black pepper [1/4 tsp]
1/2 tsp curry powder [1/4 tsp]
2 cups seasoned croutons [1 cup]
1 cup low-fat shredded cheese blend [1/2 cup]
1 Tbsp dried parsley [1 1/2 tsp]

Materials: 1-13x9 foil pan, and foil for the lid

ASSEMBLY [Half Size]
Place rice on the bottom of sprayed 9x13 foil pan.  Layer with artichokes, scallion, and chicken, and set aside.  In a bowl, combine the soup, mayonnaise, lemon juice, pepper and curry powder and stir until incorporated.  spread the soup mixture over the chicken mixture.  Top with croutons, cheese and parsley.  Cover with foil, and freeze.

COOKING INSTRUCTIONS
Thaw in refrigerator before cooking.  Bake at 375 for 1 hour or until cheese is melted and bubbly.