Recipe

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• 4 chicken breasts (cubed )
• salt and pepper
• 2 tbsp olive oil
• 2 (8 oz) cans artichoke hearts in brine
• 2 (8 oz) cans cream of chicken soup , diluted with
• 1/4 cup water
• 1 cup mayonnaise
• 1 1/2 cups shredded sharp cheddar cheese
• 1 (8 oz) soup can full minute rice
• crumbled cooked bacon, for topping

• 1 Preheat oven to 350 degrees, spray 13 x 9 in baking dish with Pam.
• 2 Heat pan over medium heat, add olive oil and cubed/seasoned chicken, cook halfway.
• 3 Meanwhile, mix soup, water, mayonnaise and rice.
• 4 Add artichokes and chicken, fold in cheese saving about 3/4 cup for topping.
• 5 Spread in bottom of 13 x 9 inch pan, add rest of cheese for topping.
• 6 Bake at 350 for 20 minutes, remove and top with bacon bits, bake for another 15 minutes.