Chicken Alfredo with Artichoke Hearts and Mushrooms Recipe

  • 2 pounds boneless, skinless chicken thighs (breasts may be used but must be
  • 1 teaspoon into thigh sized pieces and thick parts flattened with a mallet)
  • 1 can Reeses artichoke hearts, quartered (14 ounce can)
  • 8 ounces fresh mushrooms, sliced or cut into chunks
  • 1 jar alfredo sauce (I prefer Classico, for taste) (15 ounce jar)
Preheat oven to 350°.

Rinse chicken pieces and lay in glass baking dish in single layer. Drain artichoke quarters and layer over chicken. Layer mushrooms over chicken and artichokes. Drizzle alfredo sauce over all until surface is covered. Cover baking dish with lid or foil. Bake covered for 30 minutes. Reduce heat to 325° and bake another 20 minutes. Remove cover and bake 10 minutes to thicken sauce.

Serve on a bed of brown rice or whole wheat noodles or serve over fettuccini if you prefer. Good served with asparagus medley or baby green beans.

Serves 6 to 8.

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