Arti-Cheesy Chicken

Arti-Cheesy Chicken

103
Douglas J. Patrick 0

"This is a little something special I came up with. It consists of cooked boneless chicken breasts smothered in bacon, mushrooms, artichokes, olives, and mushrooms in a creamy sauce. Serve over cooked penne pasta, if desired."

Ingredients 50 m {{adjustedServings}} servings 611 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 51.6 g
  • 79%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 1395 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 103

  1. 122 Ratings

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RogueOnion8
7/9/2006

This recipe was amazing! Its not the healthiest of recipes but it tasted wonderful and my friends and I all agreed that it desevered 5 stars. I made only a couple slight changes: I cooked the chicken breasts in olive oil with Italian seasoning before cutting into pieces. I used herb and garlic feta cheese and sliced olives. The name of the recipe really should be Arti-Cheesy Chicken Pasta as the Penne pasta is not listed in the ingredients and should be. I used approximately 20oz. of Penne pasta. One of my friends recommend that I double the garlic next time. Serve with a side of green salad topped with balsamic vinaigrette.

JENJONESHALEY
4/27/2003

My cousin made this dish for us and all six of us loved it! A bit salty because of the bacon and soup. Also, try using 1/2 of the cream or substitute milk for half of the cream because it is very rich. A very filling dish all by itself.

PANDORAH
1/26/2005

This sauce was VERY good. I omitted the artichoke hearts because I don't like them. I used herb and garlic feta and turkey bacon, as we don't eat red meat. Very awesome sauce, I think you could probably use most any variation of things and it'd still come out wonderful. Next time I will probably use a little less feta, and maybe some parmesan or something. Very yummy indeed.