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.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
611 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 pint heavy cream
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons grated Parmesan cheese
1 pound fresh mushrooms, sliced
1 (6 ounce) can black olives, drained
½ pound sliced bacon
2 skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar marinated artichoke hearts, drained
