Bacon And Tomato Chicken Casserole
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Bacon And Tomato Chicken Casserole
  Bacon    Chicken    Casserole  
Last updated 6/12/2012 1:05:45 AM. Recipe ID 30902. Report a problem with this recipe.
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      Title: Bacon and tomato chicken casserole
 Categories: None
      Yield: 1 Servings
 
      3 sl Bacon
      1 pk (9 ounces) frozen artichoke
           -hearts, thawed
      4    Chicken breast halves,
           -boneless, skinless
      1 ts Dried thyme
           Salt & pepper
      2    Tomatoes
    1/2 c  Grated sharp cheddar cheese
           -(up to 1)
 
  >From the Pensacola News Journal
  
  Fry the bacon until crisp in a Dutch oven or deep stove-top casserole.
  Drain on absorbent paper.  Pour out excess grease but don't wipe pot
  clean. Chop artichokes into small pieces and put them in the Dutch
  oven.  Top with chicken.  Sprinkle with thyme, salt and a generous
  amount of pepper.  Core the tomatoes, cut them in half and scoop out
  the seeds with your finger (don't worry about getting every seed).
  Slice tomatoes and place the slices over the chicken. Combine grated
  cheese and crumbled bacon. Sprinkle over chicken and bake, uncovered,
  for 20 minutes or until chicken is cooked and cheese is melted. 4
  servings.
  




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Recipe ID 30902 (Apr 03, 2005)

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