Bacon and tomato chicken casserole

Yield: 1 Servings

Measure Ingredient
3 slices Bacon
1 pack (9 ounces) frozen artichoke hearts, thawed
4 \N Chicken breast halves, boneless, skinless
1 teaspoon Dried thyme
\N \N Salt & pepper
2 \N Tomatoes
½ cup Grated sharp cheddar cheese (up to 1)

>From the Pensacola News Journal Fry the bacon until crisp in a Dutch oven or deep stove-top casserole.

Drain on absorbent paper. Pour out excess grease but don't wipe pot clean.

Chop artichokes into small pieces and put them in the Dutch oven. Top with chicken. Sprinkle with thyme, salt and a generous amount of pepper. Core the tomatoes, cut them in half and scoop out the seeds with your finger (don't worry about getting every seed). Slice tomatoes and place the slices over the chicken. Combine grated cheese and crumbled bacon. Sprinkle over chicken and bake, uncovered, for 20 minutes or until chicken is cooked and cheese is melted. 4 servings.

Posted to EAT-L Digest 23 October 96 Date: Thu, 24 Oct 1996 15:28:43 -0500 From: Pam and KerryAnn Cobb <priss@...>

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