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Italian salad dressing chicken pepper salt dill weed fresh mushrooms hearts sour cream cream of chicken soup Parmesan cheese
Viewed: 47 - Published at: 9 years agoIngredients
- 8 oz. bottled Italian salad dressing (can use less)
- 8 boneless, skinless chicken breast halves
- 1/2 tsp. pepper
- 1 tsp. salt (optional)
- 1 tsp. dill weed
- 1 lb. fresh mushrooms, sliced
- 2 (6 oz. each) jars marinated artichoke hearts, drained and sliced
- 8 oz. sour cream
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/4 c. grated Parmesan cheese
Method
- Pour salad dressing into a 9 x 13-inch casserole. Add chicken breasts to pan. Sprinkle salt, pepper and dill weed over chicken. Refrigerate for at least 1 hour. Top chicken with mushrooms and artichokes.
