Artichoke Chicken Bake
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 can condensed condensed golden mushroom soup
- 3⁄4 cup fire-roasted green chili salsa
- 1⁄4 teaspoon cumin
- 4 boneless skinless chicken breasts
- 1 (14 ounce) can quartered artichoke hearts (drained)
- 1 (2 1/4 ounce) can sliced black olives (drained)
directions
- Combine soup, salsa and cumin in mixing bowl and set aside.
- Place chicken in 9x9 baking dish.
- Bake at 350 degrees for 20 minutes.
- Place artichoke hearts around chicken.
- Pour soup mixture over chicken.
- Sprinkle with olives.
- Bake 25 more minutes at 350 degrees.
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Reviews
-
Great dish! I used Pace Salsa Verde and cooked as directed. This was a very tasty meal and as another reviewer mentioned, it smelled wonderful while cooking! Next time I might try cutting chicken into pieces and serving over rice and I think the cheese added to the top as mentioned in other reviews would be great too (but it certainly doesn't "need" it. Will definitely make again-thanks!
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Shelly, I put this together last night after work, and it was divine! The chicken breasts even stayed moist. I followed the recipe exactly, and sprinkled with some shredded cheddar on top. We did not find this too salty -- it was just right. I also made the baked corn casserole #109137 which made a perfect meal. Thanks! --Marla in Scottsdale,AZ
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This was delicious. I made exactly as the recipe stated, except I did not have Golden Mushroom soup, so added 1 TBS Knorr Chicken broth powder to the soup along with the other ingredients. I topped it with a mixture of grated strong and mild English Cheddar cheese. It was spicy and everyone enjoyed it very much, looking forward to the leftovers today, that I might serve in a tortilla as per Bekah's suggestion...yumm!Thanks!
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RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.