Artichoke and Chicken Casserole

• 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
• 14 cup water
• 1 cup mayonnaise
• 1 12 cups shredded sharp cheddar cheese
• 1 (8 ounce) soup can full Minute Rice
• crumbled cooked bacon, for topping

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.

chicken breasts, salt, olive oil, cream of chicken soup, water, mayonnaise, cheddar cheese, full minute rice, bacon

Taken from www.food.com/recipe/artichoke-and-chicken-casserole-267853 (may not work)