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Artichoke Chicken Bake

This recipe is packed with flavor in every bite. It can be made spicy or just creamy and delicious. A true recipe box keeper!!"


4 medium chicken breasts
1/4 tsp. each salt, pepper, garlic powder and paparika
2T. Butter
4oz. cream cheese
40z. sliced fresh mushrooms
1 garlic clove minced
1 (14oz.)can artichoke hearts chopped
1T. finely chopped jalepeno pepper (optional)
1/8c. Hellman's real mayo
1/8tsp. each salt and pepper
1c shredded cheddar cheese divided


Start with defrosted chicken breasts. Rinse them off and pat dry with a paper towl. Place the chicken breasts in a large ziplock bag and pound thin to about 1/4 inch. Place in a greased 9"x13" pan.
In a small container mix together the salt, peper, garlic powder and paparika. Sprinkle over the chicken.
Slice the mushrooms and mince the garlic. In a saucepan melt the butter and sautee the mushrooms and garlic.
Meanwhile, in a glass bowl, microwave the cream cheese just until softened. Add the chopped artichoke hearts, jalepeno pepper, mayo, salt, pepper, 3/4 cup cheddar cheese and the sauteed mushroom garlic mixture. Mix until creamy.
Pour mixture evenly over each chicken breast and sprinkle with remaining cheddar cheese. Bake at 375 degrees for 1 hour or until the chicken is done and juices run clear. Bakes well uncovered!

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Nutritional Information
Per Serving

no nutrition information available