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Brandi’s Chicken and Artichokes

4-6 redskin potatoes, diced
1 (14 oz.) can artichokes, drained and choppped
3 lb. deli roast chicken, shredded
1 cup shredded cheddar or mozzarella cheese
3 Tbs. bacon bits
salt and pepper to taste
Optional: parmesan peppercorn salad dressing to taste<

Place potatoes in a microwave safe container. Cover and microwave for 8 to 10 minutes, until almost tender.

In a 9×9 baking pan that has been sprayed with nonstick vegetable spray, layer potatoes, artichokes, and chicken.

Cover with aluminum foil; Bake at 350 degrees for 15 minutes. Uncover and sprinkle with salt, pepper, cheese and bacon bits. Drizzle with salad dressing, if desired.

Bake for an additional 10 minutes, until heated through. Serve.

This recipe is from the “30 Minute Meals Psi Iota Xi Cookbook 2013″

  • Gary Lee 5am-9am

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