Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs boneless skinless chicken thighs (I use thighs because they are more moist) 1 can condensed cheddar cheese soup 1 can condensed cream of mushroom soup 1/2 cup vermouth (white, dry) 1 can quartered artichoke heart , well drained 1 jar whole mushroom (rinsed and drained)

Instructions Jump to Ingredients ↑

  1. Place raw chicken pieces in casserole.

  2. Mix together the soups and vermouth; pour over raw chicken.

  3. Place artichoke quarters around in the sauce.

  4. Cook at 350F for 1 hour.

  5. Then put the whole mushrooms around in the sauce and return to the oven for 10 minutes. ?


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