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Dill Chicken and Artichokes

By

From Roger

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Rate this recipe 1/5 (2 Votes)

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

Details

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

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