Recipe by: Douglas J. Patrick
Chicken swims in a rich concoction of cream, artichokes and Parmesan and feta cheeses mixed with bacon, olives and mushrooms. Try serving on a bed of penne pasta.
- Prep Time:
- Cook Time:
- Ready In:
- 20 Minutes
- 30 Minutes
- 50 Minutes
Servings: 6
Ingredients
- 1/2 pound sliced bacon
- 1 pound fresh mushrooms, sliced
- 2 skinless, boneless chicken breast halves - cooked and cubed
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 pint heavy cream
- 1 (6 ounce) can black olives, drained
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon garlic, minced
- salt and pepper to taste
- 1 (6 ounce) package feta cheese, crumbled
Directions
- Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
- Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
- When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
Nutrition | per serving |
|---|---|
Calories
| 628 |
Total Fat
| 53 g |
Saturated Fat
| 27 g |
Cholesterol
| 174 mg |
Sodium
| 1376 mg |
Total Carbohydrates
| 16 g |
Dietary Fiber
| 3 g |
Protein
| 25 g |
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