Bacon and Tomato Chicken Casserole 3 sl Bacon
1 pk (9 ounces) frozen artichoke hearts, thawed
4 Chicken breast halves, boneless, skinless
1 ts Dried thyme
Salt & pepper
2 Tomatoes
1/2 c Grated sharp cheddar cheese (up to 1)
Fry the bacon until crisp in a Dutch oven or deep stove-top casserole.
Drain on absorbent paper. Pour out excess grease but don't wipe pot
clean. Chop artichokes into small pieces and put them in the Dutch
oven. Top with chicken. Sprinkle with thyme, salt and a generous
amount of pepper. Core the tomatoes, cut them in half and scoop out
the seeds with your finger (don't worry about getting every seed).
Slice tomatoes and place the slices over the chicken. Combine grated
cheese and crumbled bacon. Sprinkle over chicken and bake, uncovered,
for 20 minutes or until chicken is cooked and cheese is melted. 4
servings.
Bacon and Tomato Chicken Casserole printer friendly version located here. (Just the recipe. Nothing else.)
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