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 ¼ teaspoon. 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) ⅛c. Hellman's real mayo ⅛teaspoon. each salt and pepper 1c shredded cheddar cheese divided

Nutritional information

No nutrition information available


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 ¼ 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, ¾ 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!