Cheesy Chicken Artichoke Bake

• 4 boneless skinless chicken breast halves
• 1 (15 ounce) can artichoke hearts
• 1/4 cup low-fat mayonnaise
• 1/4 cup part-skim ricotta cheese
• 1/4 cup light sour cream
• 1/4 cup parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes
• salt & pepper

1. Preheat oven to 375 degrees.
2. Open and drain artichoke hearts, and roughly chop them if they are not quartered.
3. Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
4. Add salt and pepper to taste. I also added crushed red pepper.
5. Mix well
6. Place chicken breasts in shallow baking or casserole dish.
7. Spread artichoke mixture over the top of chicken.
8. Sprinkle with parmesean cheese
9. Bake for 30 minutes.
10. I serve with wild rice mushroom mixture cooked in chicken stock.

chicken, hearts, lowfat mayonnaise, ricotta cheese, light sour cream, parmesan cheese, garlic salt, parsley, red pepper, salt

Taken from www.food.com/recipe/cheesy-chicken-artichoke-bake-379863 (may not work)