Chicken Breast With Artichoke Hearts - cooking recipe

Ingredients

12 chicken breast halves, boned
2 (14 oz.) cans artichoke hearts
mushrooms (optional)
2 (10 1/2 oz.) cans cream of chicken soup
1/2 c. white wine
salt and red pepper to taste
1 c. Pepperidge Farm herb seasoned stuffing
1/2 stick butter

Preparation

Rinse artichoke hearts and drain well.
Mushrooms may be added.
Place in buttered 3-quart Pyrex dish.
Add soup and wine. Season with salt and pepper.
Push chicken breasts partially into mixture.
Cover with stuffing and dot with butter.
Cover with foil and bake 45 minutes at 350\u00b0.
Remove foil and continue baking until brown, approximately 30 minutes.
This may be left in warm oven until serving time.
Serves 8 generously.