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Nutrition Facts
Serving Size 1 (358g) Recipe makes 4 servings
Calories 263
Calories from Fat 52		(20%)
Amount Per Serving		%DV
	Total Fat 5.9g	9%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 1425mg		59%
Potassium 896mg		25%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 6.7g	26%
	Sugars 4.2g
Protein 33.5g		67%
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Artichoke Chicken Bake

Recipe #74136 | 50 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: riffraff
Oct 28, 2003

I got this recipe from the label on a can of artichokes. The sauce is really tasty — kind of Tex Mex. I like to sprinkle with cheese after it comes out of the oven. Beware of adding salt to this recipe as the soup, salsa, olives and cheese have PLENTY.

SERVES 4 (change servings and units)

Ingredients

1 can condensed condensed golden mushroom soup
3/4 cup fire-roasted green chili salsa
1/4 teaspoon cumin
4 boneless skinless chicken breasts
1 (14 ounce) can quartered artichoke hearts (drained)
1 (2 1/4 ounce) can sliced black olives (drained)

Directions

1
Combine soup, salsa and cumin in mixing bowl and set aside.
2
Place chicken in 9x9 baking dish.
3
Bake at 350 degrees for 20 minutes.
4
Place artichoke hearts around chicken.
5
Pour soup mixture over chicken.
6
Sprinkle with olives.
7
Bake 25 more minutes at 350 degrees.

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Featured Reviews for This Recipe

From: Chef #870928

On Aug 21, 2009

Delicious! I have been eyeing this recipe for some time and finally made it tonight. DH hadn't ever eaten artichokes and he thought it was good. I LOVE artichokes and thought it was fantastic! Served the sauce over rice and loved, loved, loved it! Thanks.

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From: RecipeJunkie

On Jul 28, 2009

Great dish! I used Pace Salsa Verde and cooked as directed. This was a very tasty meal and as another reviewer mentioned, it smelled wonderful while cooking! Next time I might try cutting chicken into pieces and serving over rice and I think the cheese added to the top as mentioned in other reviews would be great too (but it certainly doesn't "need" it. Will definitely make again-thanks!

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From: MarieAlice

On Feb 6, 2005

This was delicious. I made exactly as the recipe stated, except I did not have Golden Mushroom soup, so added 1 TBS Knorr Chicken broth powder to the soup along with the other ingredients. I topped it with a mixture of grated strong and mild English Cheddar cheese. It was spicy and everyone enjoyed it very much, looking forward to the leftovers today, that I might serve in a tortilla as per Bekah's suggestion...yumm!Thanks!

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From: ~Bekah~

On Feb 2, 2005

This is quite tasty and easy to prepare. The smell while baking is TDF. It does have a tex-mex flair to it, and I can imagine the leftovers being shredded and put in a tortilla for a quick lunch. The sauce is quite salty as the chef described. We also sprinkled some cheese on top as suggested. Thanks!

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