I had mushrooms and artichokes and created this dish. You might think it is a strange combination, but it is yummy! Nice and creamy with a little tang from the artichokes. It creates a great sauce with plenty left over, in which I am considering making it into a dip or even this would be great to add to cooked pasta or rice. Once I figure out what I am going to use this sauce for, I will post the recipe.
4 large boneless skinless chicken breasts
1 Package of sliced mushrooms
1 Can Campbells cream of mushroom soup
1 Can Artichokes (drained and cut into bite size pieces)
3/4 Cup Hellman’s Mayonnaise
1/2 Cup Chicken Stock
3/4 Cup grated Parmesan cheese
1 Pinch garlic powder
Preheat oven to 375 degrees.
Grease a 9 x 13 baking dish and place chicken breasts. Whisk together soup, mayonnaise, chicken stock, Parmesan cheese and garlic. Gently stir in the artichokes and mushrooms.
Pour mixture evenly over the chicken breasts.
Bake for 45 minutes. If you have smaller chicken breasts, adjust your cooking time (probably will only need to bake for 30 minutes).