Dilled Chicken

Serves 8

Submitted by Mary VanKirk

(Originally from Dr. George & Merle Chorba)

MKL Cooking Contest, April 14, 2007

8 oz Italian Dressing

6 Boneless chicken breasts

1t.Salt

½ t.Pepper

8 oz Sour Cream

1½ t Dill Weed (or more)

3 T. Parmesan Cheese (or more)

12 oz. Fresh mushrooms sliced

2 jars (6 oz) Marinated Artichoke hearts quartered

1 (10 oz) can Cream of Chicken Soup

Place chicken in plastic bag with Italian dressing. Sprinkle salt and pepper, and marinate for at least one hour.

Drain the dressing from the chicken and top the chicken with the mushrooms and artichokes.

In a small bowl, combine sour cream and soup. Pour over chicken. Add dill weed, and sprinkle with Parmesan cheese.

Bake in pre-heated 350 degree oven for one hour or until bubbling and slightly brown on top. Serve with rice or couscous