Ingredients for Artichoke Chicken Bake
- Condensed Golden Mushroom Soup
- Green Chili Salsa
- 1 teaspoon ground cumin
- Boneless Skinless Chicken Breasts
- 1 (14 ounce) can artichoke hearts (drained)
- Black Olives
How to Make Artichoke Chicken Bake
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup salsa (your favorite kind!), and 1 teaspoon ground cumin. Mix well and set aside.
- Place 1.5 lbs boneless, skinless chicken breasts in a 9x9 inch baking dish.
- Bake for 20 minutes.
- Arrange 1 (14 ounce) can artichoke hearts (drained) around the chicken.
- Pour the soup mixture evenly over the chicken and artichokes.
- Sprinkle with 1/2 cup sliced olives (green or black, your choice).
- Bake for an additional 25 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Remove from oven and sprinkle with your favorite shredded cheese (optional). Let rest for 5 minutes before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
16g
Fat
8g
Carbs
6g
