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Bacon and Tomato Chicken Casserole
3 sl Bacon
1 pk (9 ounces) frozen artichoke hearts, thawed
4 Chicken breast halves, boneless, skinless
1 ts Dried thyme
Salt & pepper
1/2 c Grated sharp cheddar cheese (up to 1)
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.