Dill Chicken and Artichokes

By mmcspencer

From Roger

Ingredients

• 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

Preparation

Step 1

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