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Sometimes when the original dinner plan falls apart, it’s a gift. This easy, baked chicken warms you from the inside out and makes you glad it’s cold out and your pantry holds a can of artichoke hearts.
Preheat the oven to 375F. Prepare a 9×9 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, winter’s meal. Or lighten it up for summer with a green salad and rosemary biscuits.
3 Comments
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carolsmom on 5.9.2011
Hi, I am sorry to say we were disapointed. While the combination sounds good the dish was anything but. The instructions do not say anything about whether or not you should drain the Rotel tomatoes so I chose not to. The dish was pretty runny so I wonder if I had drained the tomatoes would it have made a diference. But overall there was not much flavor:( sorry, I wanted this to be good. I had a can of artichoke hearts in my pantry waiting for the perfect recipe and this was just not it.
Christine on 1.17.2011
Nita, the soup is the first ingredient listed – condensed cream of chicken soup.
Nita on 1.13.2011
You refer to soup in the instructions but I don’t see soup in the ingredient list.