Steph's Artichoke Chicken {RECIPE}

Why, hello there. It's me. Steph. The author of this blog. It's been a while. I know. The last few months, I was dealing with the third trimester of my pregnancy. With a two-and-a-half year old in tow. 2 months ago, I gave birth to my beautiful daughter, Margaret Jane; "Maggie" to all who know her best. It has been... an adjustment. But...not nearly as bad as I thought. One of the things that has become increasingly difficult is computer time. Not just blogging, but emailing, staying in touch with the outside world (which is important, as I've been a bit confined to the house with a newborn in winter).

Things are finally settling a bit, and I'm finding my life falling into place again.

Perhaps I'll even pick up blogging!

HA! Ahem...

There is plenty of post fodder with 2 kids, not to mention some great recipes I've stumbled upon. Now that I'm here, while both kiddos are up in their rooms (notice I did not say "napping." "Napping" would be great. I'll take quietly playing or stirring today), I figured I'd share with you an AH-MAH-ZING meal I made this week! I cannot take full credit for the base recipe - but I'll share with you my tweaks, which culminated in a to-die-for dish.

Yum. Yum. Aaaaaaand Yum.

I was all set to throw my Slowcooker Chicken Casserole into the crock pot, when I realized I didn't have cream of mushroom soup. Dang. So I took inventory of my pantry, got some inspiration, and went to the 'net to see if my theory could, in fact, come together as a meal. I was affirmed - I found almost the exact dish I had envisioned all nicely typed up into a recipe. I made a few adjustments, and the result was a GREAT DINNER.

The original recipe can be found HERE.

Here is the recipe I threw together, after taking note of adjustments other people made in the comments section of the original recipe...

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Simple Supper Monday/Friday

Steph's Artichoke Chicken

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
1/2 Cup Mayonnaise
1/2 cup sour cream
2 TBS goat cheese
1/2 cup bread crumbs
1-2 lbs of boneless skinless chicken breasts (I used chicken tenders)

Directions

1. Preheat oven to 375 degrees F
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and goat cheese. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Top with bread crumbs
3. Bake, uncovered, for 40 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
4. Broil for 3-5 minutes, until topping is browned.
5. ENJOY!

This was seriously SO GOOD - and fancy enough to serve to guests. I'm not great about eating leftovers - but can I say that this was even better heated up the next day? Well. It's my blog. So I will.

It was better the next day.

Don't hesitate to try this - ESPECIALLY if you enjoy spinach-artichoke dip - since that's basically what the topping is. I suggest doubling the topping mixture so there is extra. We made this with a side of brown rice, and the topping mixture tasted great mixed in with it.

So there you have it. A GREAT meal - worth trying even this weekend. If you try it out, let me know how it turns out for you!

Hoping to be back soon with more posts and recipes! AND if you have a good recipe to share with the community, EMAIL ME!

moderndaydonnareed@gmail.com

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