Chicken and Artichoke Bake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Made for RSC#11 This can be served with rice or noodles. Ingredients:
1 (13 3/4 ounce) can artichoke hearts |
4 cups approximately 1 bunch fresh spinach |
1/4 cup chopped shallot |
2 tablespoons chopped garlic |
1/4 cup chicken broth |
1/4 cup white wine |
4 chicken thighs |
1 cup cream of chicken soup |
1/2 cup milk |
1/2 cup diced green chilis |
Directions:
1. Preheat oven to 350 degrees.
2. Drain and cut the artichokes into smaller pieces and place in a medium size bowl.
3. Add the spinach, garlic and shallots.
4. Mix the chicken broth and wine and pour over spinach and artichokes mixture.
5. Mix well and set aside.
6. Skin the thighs and remove any fat.
7. Place in a 9 inch square baking dish.
8. Mix the chicken soup, milk and green chilies together and set aside.
9. Spread spinach mixture over the chicken.
10. Pour soup mixture over spinach mixture.
11. Cover with a lid or foil.
12. Put it in the oven and bake for 1 hour or until chicken is done and juices are hot and bubbly.
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