Artichoke and Chicken Casserole

This is one of my favorite meals to make and take for lunch the next day. It won first place at the County Fair.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 4  chicken breasts (cubed)
•  salt and pepper
• 2  tablespoons olive oil
• 2 (8 ounce) cans  artichoke hearts in brine
• 2 (8 ounce) cans  cream of chicken soup, diluted with
• 1⁄4 cup water
• 1  cup mayonnaise
• 1 1⁄2 cups  shredded sharp cheddar cheese
• 1 (8 ounce)  soup can full Minute Rice
•  crumbled  cooked bacon, for topping

Directions

1. Preheat oven to 350 degrees, spray 13 x 9 in baking dish with Pam.
2. Heat pan over medium heat, add olive oil and cubed/seasoned chicken, cook halfway.
3. Meanwhile, mix soup, water, mayonnaise and rice.
4. Add artichokes and chicken, fold in cheese saving about 3/4 cup for topping.
5. Spread in bottom of 13 x 9 inch pan, add rest of cheese for topping.
6. Bake at 350 for 20 minutes, remove and top with bacon bits, bake for another 15 minutes.