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Dill Chicken and Artichokes Recipe

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This recipe for Dill Chicken and Artichokes, by , is from Look to the Cornmeal; The Connor Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lori connor
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. bottled Italian dressing
8 boneless, skinless Chicken breast halves
1 ts. salt (optional)
1/2 ts. pepper
1 ts. dill weed
1 lb. fresh mushrooms
2 jars (6 oz. each) marinated artichokes, drained and sliced.
8 oz. sour cream
1 can (10 3/4 oz.) cream of chicken soup
1/4 cup grated Parmesan cheese

Directions:
Directions:
Pour salad dressing into 13 x 9 in. casserole or Lasagna pan.
Sprinkle salt, pepper, and dill weed over chicken.
Refridgerate for one hour.
Top with mushrooms and artichokes.
In small bowl, combine sour cream and soup.
Spread over chicken.
Sprinkle with Parmesan and bake for one hour, covered. Uncover last 15 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This was served at Ruth's 85th birthday dinner at Leech Lake.

 

 

 

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