Cheesy Artichoke Dutch Oven Chicken

Renae Golding

1 cube Butter

1/2 Lb Mushrooms sliced

1 med Onion diced

2 cans Artichokes (hearts, bottoms, quartered hearts, whatever) cut into bite size pieces

6 chicken breasts cubed

In a dutch oven: (I do this part on the stove)

Melt butter. Saute the onions and mushrooms about 3 to 5 min. Add chicken cubes. Saute for 7 to 8 min

Add Artichokes. Lower heat to med/low.

Sauce:

2 cans Cream of something soup (chicken, mushroom, celery) mix n match

8 oz sour cream

2 to 3 cups grated cheese (whatever kind you like, however cheesey you like it) I use cheddar

1 soup can of milk

Mix together. When the liquid is mostly cooked off the chicken, pour sauce over and stir through.

If baking in oven: Bake at 350 degrees for 20 minutes.

If using briquets, use 12 or 13 underneath and 15 on top for about 25 minutes or until cheese is bubbly

Serve over rice with walnuts and fresh basil or walnuts. Print Recipe