I tried out a new recipe the other night- Artichoke Chicken.  It was really good and it’s what I call a pantry meal, because I usually have all the ingredients in my pantry or freezer.

1 (15oz) can/jar of marinated artichoke hearts, drained and chopped

1 can of mushrooms- use the big can if you want!

3/4 cup of grated Parmesan cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/2 TBSP garlic powder

4 skinless, boneless chicken breasts

Preheat the oven to 375 degrees.

In a medium bowl, mix together the artichoke hearts, mushrooms, cheese, mayo, sour cream, and garlic powder.  Place chicken in a greased baking dish and cover evenly with artichoke mixture.

Bake, uncovered for 30 minutes or until the chicken is done.

The next time I make this, I’ll make a few changes.  I’m going to marinate the chicken in either Italian dressing or Ranch dressing before cooking it.  The chicken was very moist and tender, just a tad bit bland for my taste.   I also think I’m going to use fresh garlic and more mushrooms.  My philosophy is- the more garlic, the better!

My recipe says this freezes well.  I haven’t tried that yet but will next time.