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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A nice casserole-style dinner made of artichoke hearts and chicken. I experiment in the kitchen often, and this one is one of the ones that has been requested again and again. I use gluten-free bread crumbs and it turns out well that way, but regular bread crumbs could be used as well. I also use gluten-free soups (as I'm allergic), but regular cream of mushroom soup would work well. Ingredients:
2 lbs boneless skinless chicken breasts |
1 (15 ounce) can artichoke hearts, quartered |
1 teaspoon dried cumin seed |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
2 tablespoons garlic, minced |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/4 teaspoon dried red pepper flakes |
1 teaspoon dried oregano |
1 teaspoon dried sage |
1/8 teaspoon sea salt |
1/2 teaspoon black pepper, freshly ground |
1 (15 ounce) can cream of mushroom soup |
1/4 cup feta cheese, crumbled |
1/4 cup parmesan cheese |
1/4 cup breadcrumbs |
Directions:
1. Preheat oven to 375. Spray a 9x13 casserole dish with Pam or other non-stick agent.
2. Place chicken in dish, sprinkle liberally with artichokes. Sprinkle spices to taste over the artichokes and chicken. Follow spices by pouring the soup over the whole dish.
3. Bake at 375 for 50 minutes.
4. Remove from oven and sprinkle liberally with the cheeses and breadcrumbs if you choose to use them.
5. Bake another 10 minutes.
6. Remove from oven and let stand for 5 minutes to thicken.
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