By yooper on August 15, 2003
Photo by Tasty Tidbits
Photo by Tasty Tidbits
"This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons."
Serving Size: 1 (280 g)
Servings Per Recipe: 4
"I thought this was excellent! I used miracle whip instead of mayo because of the comments that the meal was rich. I also added spinach and mushrooms into the mixture. I then topped the dish with breadcrumbs. This will definitely become part of the meal rotation at my house!"
"This has turned into my hubbys favorite meal, and has turned into a must have dinner. I just recently tried some of the tips on the other comments, and used 2/4 cup mayo (the kind made with olive oil) and the last 1/4 cup using light sour cream and it was fabulous! I also used the marinated artichoke hearts over the regular ones, the flavor is just delish! Truly one of my favorite meals to make."
"I have a recipe for Artichoke dip that has the exact same ingredience (less the chicken) so I decided to try this. The only change I made was I added about a 1/4 cup of half and half to water down the artichoke mixture. I didn't make it runny, just a little less thick than it is. I served this over a bed of white rice along with side salads and garlic bread. It was a major hit!"
"As written, I give this recipe 4 stars, but dressed up it's defintiely worthy of 5. To the sauce I added some fresh herbs (oregano, basil) and chopped roasted red pepper and topped the whole thing with some itialian bread crumbs. It was defintely a hit and will be added to the regular rotation. Thanks!"
"I can see why this recipe is so highly rated! It is super delicious. I halved the recipe (2 chicken breasts for two people) and baked it in an 8" square dish. Worked out great!"
"made an error on first review with prep time sorry. pre time is 5 minutes and what a wonderful dish. easy and elegant. made it for my mom amd dad and they all raved. will be making this one again and again. thanks so much for sharing. i served w/ mashed potatoes and brocclli."
"This dish turned out to be among the best tasting chicken dishes we have ever made. Our first time ever to use artichokes in cooking. I used instead the hearts from fresh artichokes because the bottled artichokes had such a high sodium content. (I used fresh artichokes from Trader Joe's which were also cheap at $2.29 for a pack of 4). I also used trimmed chicken legs and thighs, fat free mayonnaise and light salt. I adjusted the ingredients and time to 6 to 8 servings and still baked at 375 deg as per recipe."
"I make this also, but I put all the ingredients into the crockpot until chicken shreds and is cooked through. I serve it with homemade noodles and mashed potatoes all piled into a bowl or on a plate. Yum!"
"I loved this! I used half low fat sour cream and half smart balance mayo. I also added a good bit of basil and oregano as per other reviewers suggestion and I can't imagine making this without those spices. This is one of the better chicken dishes I have made in a while. I will definitely make this again, and probably soon! My hubs is obsessed with anything artichoke and he loved it too, btw. Thanks for the recipe!"
"The only thing I did differently was to add some fresh mushrooms. I think with that being said, I would use canned mushrooms instead or sauté them first, because it added a bit of water to the sauce. Oh, I also used artichoke bottoms instead of heart (what I had on hand). Per some reviews, I think I will try ½ mayo and ½ sour cream next time just to see how it turns out because I think it broke a bit. Very yummy!"
"Oh yooper this is so good. I made this last night for my family and I was practically licking the pan clean. These looked to elegant. I served them with herb buttered noodles, green beans and beets. We loved the combo of the parm. cheese and artichoke with the chicken. Thank you so much for sharing this lovely recipe with us."
"I really liked this dish because you can make it as directed and its good and easy, or you can add what you have on hand and really turn it into something special. I made as directed except that I had marinated artichokes, not waterpacked. I also lined my 13x9 pyrex with foil, sprayed it with Pam and then put my heavily seasoned, thinly sliced, pounded out chicken breast tenders down. I spread the mayonnaise, artichoke, parmesan spread all over the chicken pieces. I had some yellow bell pepper which needed to be used up so I chopped that up and spread that all over the chicken in addition to some sliced mushrooms( uncooked ). I then baked it at 350 for about 30 minutes. Then, I poured about 1/4 to 1/2 cup of heavy cream all over it and sprinkled that with cayenne pepper. Then I used up some fresh spinach leaves I had by spreading that all over. Then(phew!!) I had some sliced provolone cheese which I covered the spinach with and I then sprinkled a bit more parmesan all over everything and cooked it for about 15 minutes more until the spinach was wilted and the cheese was bubbly. Thats the nice thing about this dish. Anything that you like can be added and it tastes fabulous. Try it!"
"I think this tasted delicious! Based on other reviews, I lessened the amount of mayo and parmesan and decided to use marinated artichokes (instead of water-packed). That may be cheating, but who cares when it tastes so good? :) I wanted to use minced garlic but was out, so I used the powder... and, to my surprise, I was still pleased. Plus, this was really simple to make... I'll be making it again."
"We are in love! The best of a yummy, bubbly artichoke dip with chicken added in to make it an entree. I always say I could eat appetizers for dinner and now I can! Love that all the ingredients can already be in my pantry and freezer..great last minute meal! We did what Japanese Delight did and cubed up our chx first and baked over cooked rice. Thanks for a great and easy keeper of a casserole!"
"Loved it! Quick, easy & very rich. My only issue was I found it a little salty. Used Kraft parmesan maybe fresh grated would be better & I did not rinse the articokes but I will next time. Thanks!"
"I suppose I'll add mine to all the rest! This is a great dish. I cut up my chicken in smaller pieces, and I'm glad I did. I think it just coats it a bit better. I also used a fresh garlic clove instead of the powder. The amount of sauce vs. chicken is perfect! It was served with roasted asparagus and a side of rice. YUM!!"
"WOW,WOW,WOW!!!! This is yummy!!! I usedlite mayo and added LOTS of garlic and a generous amount of cayenne. After spreading this mixture on the chicken breasts I sprinkled all with paprika! Only then did I realize I forgot to season the chicken...but NO worries, this is seasoned beautifully! The chicken is really moist and flavorful, and I will make this as often as I think I can get away with it!!!"
"Wonderful! I sprinkled 1/3 cup of plain bread crumbs over top ten minutes prior to end of baking. Also used low fat mayo. . .My husband and I really enjoyed this one :)"
"Delicious, easy to make and everyone loved it. I made it just like the recipe stated and I will be making this again & again. Thank you very much for posting this recipe."
"Yooper this is delish! So easy to prepare and simple ingredients....just my kind of recipe. Two of my friends tried it and gave it a thumbs up. I served it with wild rice, corn niblets and green beans. It was good leftover as well. I was the one who inquired about mayo in step 4....for some reason when I printed this it left out the word mayo but when I view the recipe on my monitor it does clearly state when to add the mayo. Sorry if I caused any confusion with the question. Thanks again for posting such a delightful recipe."