Chicken Breasts With Artichoke Hearts

This recipe was sent to me from a friend that received it from one of the Sacred Heart RSCJ’s.  Basically the nuns from our school.  It is sooo old school, I love it so much!!!  Bon Appetit!!!

image geniuskitchen.com

Ingredients
4-6 chicken breast halved, skinned and boned
1 can artichoke hearts (14 oz)
1 can Cream of Chicken Soup
2/3 cup white wine
1 cup Pepperidge Farm Stuffing Mix
Mushrooms – optional
salt & pepper to taste
1/2 stick butter




Preheat oven to 350 degrees
Rinse artichoke hearts and drain well.  Place in a 2qt. casserole dish.
Add mushrooms, if desired.
Wisk wine and chicken soup and add to dish.
Season to taste with salt and pepper
Push uncooked chicken breasts partially into the mixture, leaving part exposed for browning while cooking.
Cover with stuffing mix and pat with butter.
Cover with foil and bake for 45 min at 350 degrees.
Remove foil and continue baking until brown and chicken appears to be done, approx. 30 min.

This post may contain affiliate links. This means if you click a link and purchase something, I may get a small commission from it at no cost to you. I only feature things that I truly love and I hope you do too!!!
Posted in General. Bookmark the permalink.
This site uses Akismet to reduce spam. Learn how your comment data is processed.