Chicken and Artichoke Ole'

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

• Ready In: 1 hr
• 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 3/4ounce) 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 1/4ounce) 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.