Recipe by Sandy Sheesley
Serves 6
6 boneless chicken breasts
1 pkg frozen spinach
1 pkg frozen artichoke hearts (Trader Joes)
1 can cream of mushroom soup
1 pkg (8 0z) cream cheese--softened
1 cup mayo
1 cup milk
Preheat oven to 375. Thaw frozen veggies. Put thawed spinach, artichokes, soup, cream cheese, mayo, and milk in sauce pan. Stir on medium heat until creamy. Spray 9 x 13 baking dish and place chicken on bottom. Pour mixture over chicken and bake for 45 minutes.
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