 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
|
This is my husband's Grandmother's delicious recipe. I've made this with chicken breast, too, but I cut the breast into chunks or strips. Serve with rice or noodles. Ingredients:
1 1/4 lbs boneless skinless chicken thighs (i use thighs because they are more moist) |
1 can condensed cheddar cheese soup |
1 can condensed cream of mushroom soup |
1/2 cup vermouth (white, dry) |
1 can quartered artichoke heart, well drained |
1 jar whole mushroom (rinsed and drained) |
Directions:
1. Place raw chicken pieces in casserole.
2. Mix together the soups and vermouth; pour over raw chicken.
3. Place artichoke quarters around in the sauce.
4. Cook at 350F for 1 hour.
5. Then put the whole mushrooms around in the sauce and return to the oven for 10 minutes.
|
|