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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
16g
Fat
8g
Carbs
6g