Saturday, March 28, 2009

Bacon and Tomato Chicken Casserole

Bacon and Tomato Chicken Casserole

Source: Complete Recipes


* 3 sl Bacon
* 1 pk (9 ounces) frozen artichoke hearts, thawed
* 4 Chicken breast halves, boneless, skinless
* 1 ts Dried thyme
* Salt & pepper
* 2 Tomatoes
* 1/2 c 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.


Donna-FFW said...

This sounds absolutely delicious.. you can never go wrong with bacon!!