|
|
Bacon and Tomato Chicken Casserole Recipe
|
To make Bacon and Tomato Chicken Casserole you will need
Ingredients
| 3 | slices | Bacon | | 1 | package | (9 ounces) frozen artichoke hearts, thawed | | 4 | | Chicken breast halves, boneless, skinless | | 1 | teaspoon | Dried thyme | | | Salt & pepper | | 2 | | Tomatoes | | 1/2 | cups | Grated sharp cheddar cheese (up to 1) |
Instructions
Fry the bacon until crisp in a Dutch oven or deep stove-top casserole.
Drain on absorbent paper. Pour out excess grease but don't wipe pot clean.
Chop artichokes into small pieces and put them in the Dutch oven. Top with
chicken. Sprinkle with thyme, salt and a generous amount of pepper. Core
the tomatoes, cut them in half and scoop out the seeds with your finger
(don't worry about getting every seed). Slice tomatoes and place the slices
over the chicken. Combine grated cheese and crumbled bacon. Sprinkle over
chicken and bake, uncovered, for 20 minutes or until chicken is cooked and
cheese is melted. 4 servings.
Enjoy your Bacon and Tomato Chicken Casserole
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sat 9 Aug 2008
|
|
|
|
|
|
|
|
