Cheesy Artichoke Chicken

• 1 (13 3/4 ounce) can artichoke hearts, not marinated
• 1 cup Italian cheese blend
• 23 cup Miracle Whip
• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 tablespoon garlic powder
• 12 teaspoon pepper
• 4 -6 boneless skinless chicken breasts, can be frozen if you want

1. I separated the artichoke heart leaves.
2. In a bowl mix all the ingredients together.
3. Except for the chicken breast, and cheese.
4. Lay your chicken breast in the bottom of your crock pot.
5. Pour the entire mixture over it.
6. Set your crock pot on low for 6-8 hours.
7. Can be sooner but I work for 8 hours a day.
8. About 10 minutes before serving time, stir the Italian cheese into the sauce.
9. Place the lid back on until the cheese is all blended in and melted.
10. I served it with rice and peas.
11. Feel free to adjust the amount of cheese.
12. I believe you can never have too much cheese.
13. Also to make it more nutrition friendly use reduced sodium or low fat cream of mushroom soup, fat free sour cream and fat free Miracle Whip and/or mayo.

hearts, italian cheese blend, miracle, sour cream, cream of mushroom soup, garlic, pepper, chicken breasts

Taken from www.food.com/recipe/cheesy-artichoke-chicken-288376 (may not work)