Easy Baked Chicken Diablo with Artichokes
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees Enjoy a quick and easy baked chicken dish featuring boneless chicken breasts baked in a creamy, savory salsa-mushroom soup sauce with artichoke hearts, black olives, and cumin. Perfect for a flavorful weeknight dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 40 mins | None | 6 servings |
🔪 Key Equipment
- 9x13 baking dish
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Salsa | Standard |
| 1/4 teaspoon | Cumin | Ground |
| 6 | Boneless Chicken Breasts | Whole |
| 1 (14 oz.) can | Artichoke Hearts | Drained & Quartered |
| 1 (2 1/4 oz.) can | Sliced Black Olives | Drained |
| 1 can | Healthy Choice Cream of Mushroom with Cracked Pepper & Herbs Condensed Soup | Condensed |
| As needed | Cilantro | For sprinkling |
Instructions
Step 1: Prep and Initial Bake
- Preheat oven to 350°F. Grease a 9x13 baking dish.
- In a bowl, mix the 1 can healthy choice cream of mushroom with cracked pepper & herbs condensed soup, 3/4 cup salsa, and 1/4 teaspoon cumin. Set aside.
- Arrange the 6 boneless chicken breasts in the prepared baking dish. Bake at 350°F for 10 minutes.
Step 2: Assemble and Final Bake
- Remove from oven and place the 1 (14 oz.) can artichoke hearts around the 6 boneless chicken breasts.
- Pour the prepared soup mixture evenly over the top.
- Sprinkle with the 1 (2 1/4 oz.) can sliced black olives.
- Bake for an additional 25 to 30 minutes, or until the 6 boneless chicken breasts are no longer pink in the center and the sauce is bubbling.
- Sprinkle with fresh cilantro before serving.
💡 Make-Ahead & Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
