Italian Chicken

• 2 lb. chicken breasts, thighs and legs, skinned
• 1 (14 1/2 oz.) can tomato wedges, drained
• 1 (6 oz.) can whole mushrooms, drained
• 1 (6 oz.) can pitted ripe olives, drained
• 1 (14 oz.) can artichoke hearts, drained
• 1 (8 oz.) bottle Italian dressing (low-fat can be used)
• 1 (1 oz.) envelope onion soup mix
• 1 (8 oz.) pkg. linguine

1. Place chicken pieces in greased 12 x 8 x 2-inch baking dish. Arrange tomato wedges, mushrooms, olives and artichoke hearts on top.
2. Pour dressing over vegetables and chicken.
3. Sprinkle with onion soup mix.
4. Cover and bake at 350u0b0 for 1 hour or until chicken is done.
5. Cook linguine according to package directions. Place in deep platter.
6. Arrange chicken and vegetables on top; be sure to use juice.

chicken breasts, tomato wedges, mushrooms, olives, italian dressing, onion soup, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=706913 (may not work)