Tender Chicken breasts and tangy artichoke hearts baked in a creamy sauce with a smokey cheese topping, served over hot fluffy rice.
1 16 oz jar of favorite green salsa (such as Arriba or Frontera)
1 10oz can of Golden Mushroom Soup
1 tablespoon ground cumin
1 14 oz can of quartered artichoke hearts
1 cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
2 lbs chicken breast tenders
2 tablespoon oil, for browning (use more if needed)
8 oz of shredded Smokey Swiss & Cheddar cheese (brands: Hoffman, Hickory Farms, Kraft)
3 cups of cooked long grain rice
No nutrition information available
Preheat oven to 350°F
In a large bowl, combine first four ingredients. Set aside.
In a pie plate, combine flour, salt and pepper.
Dredge chicken in flour mixture and lightly brown in large skillet. Transfer browned chicken breasts to soup mixture. Give a light stir, then pour in lightly greased baking dish.
Sprinkle cheese over the top and cover with foil.
Bake for 30 mins.
Remove foil and bake for additional 10 mins to brown cheese.
Serve over hot fluffy rice. Great with fresh corn tortillas!