Creamy Artichoke Chicken

1. 1

   Preheat the oven to 375F.

2. 2

   Prepare a 9x9 square baking dish (I used stoneware) with nonstick cooking spray or a little oil.

3. 3

   Mix the soup, sour cream and Rotel.

4. 4

   Quarter the artichoke hearts.

5. 5

   Stir in artichoke hearts, chopped garlic and sliced onion.

6. 6

   Add pepper to taste.

7. 7

   Spread about 1/3 of the soup mixture on the bottom of the baking dish.

8. 8

   Add the chicken.

9. 9

   (I cut it into chicken-tender sized pieces to speed cooking.)

10. 10

    Spread the rest of the soup mixture on top of the chicken.

11. 11

    My baking dish was pretty full at this point.

12. 12

    Bake uncovered for 45 minutes, or until chicken is cooked through.

13. 13

    Great served with roasted potatoes to complete a warm, winters meal.

14. 14

    Or lighten it up for summer with a green salad and rosemary biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.