Arti-Cheesy Chicken Recipe - Allrecipes.com
Arti-Cheesy Chicken Recipe
  • READY IN 50 mins

Arti-Cheesy Chicken

Recipe by  

"This is a little something special I came up with. It consists of cooked boneless chicken breasts smothered in bacon, mushrooms, artichokes, olives, and mushrooms in a creamy sauce. Serve over cooked penne pasta, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
  2. Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
  3. When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2006

This recipe was amazing! Its not the healthiest of recipes but it tasted wonderful and my friends and I all agreed that it desevered 5 stars. I made only a couple slight changes: I cooked the chicken breasts in olive oil with Italian seasoning before cutting into pieces. I used herb and garlic feta cheese and sliced olives. The name of the recipe really should be Arti-Cheesy Chicken Pasta as the Penne pasta is not listed in the ingredients and should be. I used approximately 20oz. of Penne pasta. One of my friends recommend that I double the garlic next time. Serve with a side of green salad topped with balsamic vinaigrette.

 
Most Helpful Critical Review
Jan 02, 2006

No one in my family liked this, including me and I like just about everything.

 
Apr 27, 2003

My cousin made this dish for us and all six of us loved it! A bit salty because of the bacon and soup. Also, try using 1/2 of the cream or substitute milk for half of the cream because it is very rich. A very filling dish all by itself.

 
Jan 26, 2005

This sauce was VERY good. I omitted the artichoke hearts because I don't like them. I used herb and garlic feta and turkey bacon, as we don't eat red meat. Very awesome sauce, I think you could probably use most any variation of things and it'd still come out wonderful. Next time I will probably use a little less feta, and maybe some parmesan or something. Very yummy indeed.

 
May 26, 2004

Wow, this was really good, its not very often that I find a recipe that my husband enjoys as much as I do. I love cooking, and although this took quite a bit of time to prepare it was well worth the wait, while it was simmering I added 1.5 Tablespoons of italian seasoning, and some pepper. The recipe didn't say how to cook your chicken or whether or not to cut it up. I boiled my raw chicken breasts for 20 minutes and cut them into bite size pieces before adding into the recipe, anyways this was great and anyone thinking about trying.... SHOULD. :)

 
Jan 27, 2011

Yummy! I did lighten my version by subbing chicken broth for the cream soup, and a little white wine and milk for the heavy cream. Wait to salt after adding feta as it can be pretty salty itself. Served over bowtie pasta -we were extremely happy!!

 
Dec 17, 2003

This was very good, but I made a few changes. Instead of artichoke hearts I put in broccoli florets and I used turkey bacon and half and half to cut out some of the fat. I served it over pasta. Very yummy.

 
Feb 22, 2011

Tons of flavor - great dish! Made as written except I left the olives out (personal taste)

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 51.6 g
  • 79%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 1434 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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