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Categories:Viewed: 99 - Published at: 7 years ago
Ingredients
- 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
- 8 ounces, weight Sour Cream
- 1 can (10 Oz. Can) Rotel Diced Chilis And Tomatoes
- 1 can (14 Oz. Can) Artichoke Hearts
- 2 cloves Fresh Garlic, Chopped
- 1/2 cups Onion, Sliced Thinly
- 1 pinch Fresh Ground Pepper, to taste
- 5 whole Boneless, Skinless Chicken Breasts (large)
Method
- Preheat the oven to 375F.
- Prepare a 9x9 square baking dish (I used stoneware) with nonstick cooking spray or a little oil.
- Mix the soup, sour cream and Rotel.
- Quarter the artichoke hearts.
- Stir in artichoke hearts, chopped garlic and sliced onion.
- Add pepper to taste.
- Spread about 1/3 of the soup mixture on the bottom of the baking dish.
- Add the chicken.
- (I cut it into chicken-tender sized pieces to speed cooking.)
- Spread the rest of the soup mixture on top of the chicken.
- My baking dish was pretty full at this point.
- Bake uncovered for 45 minutes, or until chicken is cooked through.
- Great served with roasted potatoes to complete a warm, winters meal.
- Or lighten it up for summer with a green salad and rosemary biscuits.
