Artichoke Chicken Casserole


3 Whole chicken breasts, cut into halves, skinned and boned
Salt and lemon pepper to taste
All-purpose flour for dredging
Extra-virgin olive oil for browning
2 bunches Scallions, chopped
1 Green bell pepper, chopped
1 (14 oz. ) can water-pack artichoke hearts
2 cups Chicken stock
1 pint Cherry tomatoes, cut into halves
1/2 cup Parsley, chopped
1 (10 oz. ) package yellow rice mix


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