Amazing Artichoke Chicken |
| Name: |
Kelly Kervin |
| Base: |
Fort Leonard Wood |
| Recipe: |
4 Boneless Skinless Chicken Breats
1 can 10 oz Artichoke Hearts, drained, and sliced
1/2 cup Mayonnaise
1/4 cup sour cream
1 cup Parmesan Cheese, divided
1 lb Fresh Green Beans
1 12 oz package of Mushrooms, sliced
1 Medium Red Onion, sliced
3 TBPS Garlic Powder
Salt & Pepper to taste
1 TBP Butter
Preheat oven to 375*
In a large sauce pan, saute green beans, mushrooms, and red onion with butter, salt, and pepper.
While cooking, in a large mixing the artichoke hearts, mayonnaise, sour cream, and 3/4 cup of Parmesan Cheese. Mix well.
Layer the chicken breasts next to each other in a 2 qt. casserole dish. Season with garlic, salt, and pepper. Layer the artichoke mixture evenly over all four breasts. On top fo the artichoke mixture, layer the sauteed vegetables. Top with 1/4 cup parmesan cheese.
Bake for 45 minutes to 1 hour at 375*, do not cover.
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