Today I am going to share a recipe I actually made up myself! Sort of. This delicious Artichoke Chicken was loosely inspired by this recipe but with my own additions. Long story short, it was dinner time on a busy weekday and I hadn’t planned anything, so I quickly consulted Pinterest and threw together the following based on what sounded good and what we had. If you are against using pre-made items like canned soup, by all means leave it out and just throw in some olive oil or maybe a cream mixture, and (optional) some fresh mushrooms. I try to use mostly fresh foods myself, but once in a while it’s nice to have something quick and easy. This recipe is definitely that – quick, easy, delicious, and, depending on how you put it together, pretty healthy too. You might add a salad and some bread and, voila, dinner is served!
Artichoke Chicken (serves two)
2-3 chicken breasts
Several mushrooms (optional)
1 jar artichoke hearts
1 can cream of mushroom soup (or alternative)
2-3 cloves garlic
Salt & pepper
Preheat oven to 400. Combine the cream of mushroom soup, seasonings, garlic, mushrooms, and artichokes in the bottom of a 9×9″ glass pan (draining the artichokes is up to you but if you do, add a little water). Lay the chicken breasts in the pan and cover with the soup mixture. Slice the tomato and place one or two slices on top of each chicken breast. Sprinkle with Parmesan cheese and bake for about 30 min or until chicken is cookies through and top is crispy.
It should look something like this:
Hope you enjoy! If you try something different let me know in the comments!