Artichoke Chicken Bake
1 can condensed mushroom soup
¾ c. fire roasted green salsa
¼ tsp. cumin
4 boneless chicken skinless breast halves
1 - 14 oz. can quartered artichoke hearts … drained
½ c. sliced black olives
In a mixing bowl combine soup, salsa, and cumin; set aside
Arrange chicken in 9x9 inch baking dish Bake at 350 for 20 minutes
Place drained artichoke hearts around chicken
Pour soup mixture over top and sprinkle with black olives
Bake another 20 minutes or until tender
Optional: add jalapeno or green chilies and some Romano cheese.
or cheddar cheese.
Can serve with rice or noodles
Serve with salad HJ