This recipe was sent to me from a friend that received it from one of the Sacred Heart RSCJ’s. Basically the nuns from our school. It is sooo old school, I love it so much!!! Bon Appetit!!!
4-6 chicken breast halved, skinned and boned
1 can artichoke hearts (14 oz)
1 can Cream of Chicken Soup
2/3 cup white wine
1 cup Pepperidge Farm Stuffing Mix
Mushrooms – optional
salt & pepper to taste
1/2 stick butter
Preheat oven to 350 degrees
Rinse artichoke hearts and drain well. Place in a 2qt. casserole dish.
Add mushrooms, if desired.
Wisk wine and chicken soup and add to dish.
Season to taste with salt and pepper
Push uncooked chicken breasts partially into the mixture, leaving part exposed for browning while cooking.
Cover with stuffing mix and pat with butter.
Cover with foil and bake for 45 min at 350 degrees.
Remove foil and continue baking until brown and chicken appears to be done, approx. 30 min.
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