This artichoke chicken is a quick, flavorful (and healthy) meal that the entire family will love!
- 12 boneless, skinless chicken breasts
- 2 (14-oz.) cans artichoke hearts
- 8 oz. mushrooms, sliced
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 pt. sour cream
- 1/2 c. white wine
- Salt & pepper to taste
- 1 c. herb seasoned stuffing mix
- 3 T. butter
Rinse artichokes and remove tough leaves. Remove center fuzz. Cut into pieces and put in greased 9×12-inch Pyrex dish and add mushrooms. Mix soups, sour cream and wine together and add. Season. Push the chicken breasts into the mixture, leaving part exposed to brown while cooking. Cover with stuffing and dot with butter. Cover with foil. Bake 45 minutes covered. Uncover and cook until brown, about 15 minutes.
Serving ideas: Serve with rice. The sauce is great over the rice. Serves 8.