Arti-Cheesy Chicken

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.

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• Prep Time:
• Cook Time:
• Ready In:

• 20 Minutes
• 30 Minutes
• 50 Minutes

Servings: 6

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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

1. 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.
2. 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.
3. 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