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
- I separated the artichoke heart leaves.
- In a bowl mix all the ingredients together.
- Except for the chicken breast, and cheese.
- Lay your chicken breast in the bottom of your crock pot.
- Pour the entire mixture over it.
- Set your crock pot on low for 6-8 hours.
- Can be sooner but I work for 8 hours a day.
- About 10 minutes before serving time, stir the Italian cheese into the sauce.
- Place the lid back on until the cheese is all blended in and melted.
- I served it with rice and peas.
- Feel free to adjust the amount of cheese.
- I believe you can never have too much cheese.
- 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)