O-H-I-O!!!!!! The Buckeyes are going strong (sorry 3 Pugs and a Baby. I know last week must have been rough). And it’s time for more weekend comfort food!
This chicken and artichokes recipe came from a cookbook published by the Junior League of Rochester back when i was in college. My mom gave it to me when I moved into an apartment for the first time. It turned out the copy she gave me was bound wrong so the cover was upside down if the text inside was right side up Needless to say, the sight of me reading an apparently-upside-down cookbook did not inspire a lot of faith in my early cooking attempts.
The first time I made this recipe for my husband he scarfed it down at record speed, complimented it extravagantly, and asked “Did this come from that Martha Stewart book?” I laughed and gently informed him that Martha Stewart would never ave anything to do with a recipe that lists condensed cream of chicken soup as an ingredient.
- 8oz Italian salad dressing
- 8 boneless skinless, chicken breasts
- 1 tspn dried dill
- 1 lb sliced mushrooms
- 1 or 2 cans of quartered artichoke hearts (I use 2 because I REALLY like artichoke hearts but you can use less)
- 8oz sour cream
- 1 can cream of chicken soup
Marinate the chicken in the salad dressin for as long as you feel like doing it. At least an hour, I’d say.
Preheat the over to 350.
Put the chicken in a 9×13 pan. Sprinkle the dill over them. Spread the mushrooms and artichokes over the top.
Mix the sour cream and cream of chicken soup and spread evenly over everything.
Bake for one hour.
We like to serve this with some rice or a vegetable.