Chicken and Artichoke Ole'

Submitted by DailyInspiration

"Recipe is from Southern Living Magazine. An interesting take on a Mexican casserole using artichoke hearts."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 tablespoon canola oil
• 1 (14 ounce) can artichoke hearts, quartered (packed in water, rinsed and drained)
• 1 (10 3/4 ounce) can cream of chicken soup
• 3⁄4 cup homemade salsa (see below)
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground chipotle chile pepper (optional)
• 1⁄4 cup diced red bell pepper (optional)
• 1 (2 1/4 ounce) can ripe black olives, sliced (drained)
• 1⁄4 cup fresh cilantro, chopped

• For the salsa

• 1 (10 ounce) can diced tomatoes and green chilies (rotel)
• 1⁄2 small red onion, finely chopped
• 1⁄4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon fresh lemon juice

directions

1. Sprinkle chicken evenly with salt and pepper. Brown chicken in hot oil in a large skillet over medium-high heat on both sides. Remove from skillet and place chicken in a 11 x 7 inch baking dish. Top with artichoke hearts.
2. For the salsa, combine all ingredients; cover and chill until ready to serve. Stir together the soup, 3/4 cup salsa, cumin and if desired, ground chipotle pepper and bell pepper. Pour sauce over chicken mixture; sprinkle with sliced olives.
3. Bake at 350 degrees F. for 30 minutes. Sprinkle with cilantro.

Reviews

[Linky]

Wow! Not only is it an interesting take on a Mexican casserole, it is also a delicious take on a Mexican casserole! I had one 16 ounce chicken breast, so I cut it into fourths. I had made some chipotle salsa a couple days ago, so used that instead. The artichokes I used were frozen because that's all my local store had! It all worked out, and this will be going into my Best of 2021! (Hubby said, "It looks fancy-schmancy" plus he thought it was delicious, too)