DILL CHICKEN AND ARTICHOKES RECIPE - (1/5)

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Dill Chicken and Artichokes Recipe - (1/5) image

Provided by mmcspencer

Number Of Ingredients 10

8 ounces bottled italian dressing
8 boneless, skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dill weed
1 pound fresh mushrooms sliced
2 - 6 ounce jars marinated artichoke hearts, drained and sliced
8 ounces sour cream
1- 10 ounce can cream of chicken soup
1/4 cup grated parmesan cheese

Steps:

  • Pour salad dressing into a 9 x 13 casserole. Add chicken breasts to pan. Sprinkle salt, pepper and dill weed over chicken. Refridgerate for at least 1 hour. Top chicken with mushrooms and artichokes. In small bowl, combine sour cream and chicken soup; pour over chicken. Sprinkle with parmesan cheese and bake for 1 hour at 350 degrees. Serve over angel hair pasta

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