Reviewed: Sep. 14, 2009

This was okay. I got mixed reviews from my family. I myself liked it but not enough to make it again. I guess I was expecting it to taste like the hot artichoke dip but it really didn't.

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chicklet

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

Amazing! And dont forget easy. I made this for a church function for 60 people and the program ran long so I had to put it back in to reheat and it is a very forgiving recipe. The chicken breast were still moist even after being cooked for probably an hour too long. My family and friends love it and now they all have the recipe. 30 minutes and dinner is ready!

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PAMPEREDKERI2000

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Artichokes are my girlfriends favorite. She had a hard day, so I made it for her. She said it was the best tasting dish I've ever made! (and we cook a lot) I did do the half and half as well as pan seared them first. Also added crispy crumbled bacon to the mix. It couldn't get any better. :)

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scarp8

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 4, 2009

There was something off about this recipe. The artichokes had an overpowering flavor that dominated the whole recipe. Also, 30 minutes of baking made the chicken breasts chewy and dry. Maybe at 350 degrees at that time would have worked better. Or grilling the breasts and then baking the entire dish just long enough to heat through.

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TSpurg78

Cooking Level: Expert

Home Town: Colusa, California, USA

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Reviewed: Sep. 4, 2009

This is a very easy recipe. I don't even like mayonnaise, but this recipe was delicious. I did not have garlic pepper, so I used 2tsp. minced garlic and sprinkled salt and pepper. I also cooked the chicken for 50 minutes because it was not ready at 30 minutes.

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Lindsay

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Reviewed: Sep. 3, 2009

I have made this recipe quite a few times. I love mayo, so I didn't change anything except for adding 2 cloves of chopped garlic. Used the marinated artichokes, drained, and my picky, mayo hating husband gobbled it up. Will pass this recipe onto many people. Marcie

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horsiechik

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Reviewed: Aug. 31, 2009

This was a great recipe. My husband said it's the best thing I've ever made. I did change a few things...I used half mayo, half sour cream and also added chopped mushrooms. Also, I had about half a cup of leftover five cheese blend which I used in addition to the parmesean. I will definitely make again but will try with just mayo to see which we like better.

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Carrie

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Reviewed: Aug. 30, 2009

I really liked this recipe. However, I almost messed it up. I grabbed lemon pepper instead of garlic pepper and didn't notice until I put it in the over. I sprinkled some garlic powder over the top and was really worried that I had ruined dinner, but knowing that artichoke and lemon go well, I went ahead with the altered recipe. I also made it with half mayo, half sour cream. It was 5 star delicious! I'm going to make as per the recipe next time, though I can't image it could have been any better. Served with rice. Very fast and easy to pull together and looks elegant and tastes so good.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 24, 2009

Very delicious. Instead of 3/4 c. mayo, I used approximately 1/3 c. olive oil mayo and 2/3 c. light sour cream. Sautéed some mushrooms and garlic and served all over pasta.

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Em

Cooking Level: Intermediate

Home Town: Albany, California, USA

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Reviewed: Aug. 23, 2009

It was good, but did not love the overwhelming taste of mayo and I LOVE mayo. I wanted more artichoke flavor.

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LEENBEAN

Cooking Level: Beginning

Home Town: Midland Park, New Jersey, USA

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 22, 2009

This was a big hit with the kids!

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Daddy Chef

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Reviewed: Aug. 21, 2009

Really good. My substitutions: I made mine with non fat plain yogurt instead of mayo to cut the calories. I added 3 cloves of fresh garlic to the artichoke mixture and I also used marinated artichoke hearts that I squeezed completely dry so that there was no extra liquid in the pan. I pan seared my chicken first with salt, pepper and garlic powder and then topped with artichoke mixture to bake. Looked pretty and tasted great. I will be putting it in our regular rotation.

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Joloves2cook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Temecula, California, USA

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Reviewed: Aug. 18, 2009

This was great! I took the advice of some other reviewers and used 1/2 sour cream and 1/2 mayo, I added extra cheese (because you can always use more cheese :) ) and put some breadcrumbs on the top about 20 mins before I took the chicken out. It was great! It went great with the egg noodles and green beans I served w/it. Will definitely make again, but I think I will season the chicken a little more. It was kinda bland without the topping...

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mkblakley

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Reviewed: Aug. 17, 2009

My family didn't love it. In fact, I can bet they won't ask for it again, so I had to give it 3 stars. I really like the cheesy artichoke flavor, but feel it would be more appropriate on a pasta or something other than chicken.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 15, 2009

AMAZING!

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ltkowalski

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Reviewed: Aug. 13, 2009

Love it!

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LAURAHEWLETTE

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Reviewed: Aug. 11, 2009

Even the kids loved it !!

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Tamika

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Reviewed: Aug. 11, 2009

This recipe was a great way to use some of the artichokes I purchased in an industrial size. I am not a mayo fan, so I was going to substitute non-fat yogurt, but it was past its due date. So I ended up substituting the mayo with cottage cheese. It was really creamy and complemented the artichokes well. This dish was quick and delicious, and an easy way to liven up chicken.

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mic_babe

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Reviewed: Aug. 11, 2009

I tried this recipe last night, it was a huge hit!! Made it just as the recipe called for and thought it was delicious. Very quick and easy! The next time around I will consider the suggestions to cut the mayo & add sour cream.

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Andi B

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Reviewed: Aug. 10, 2009

My grandmother gave this recipe to me a few years ago and it is one of my favorites. I do use the marinated artichokes also, and I think it makes the recipe. I use the Vigo band marinated artichokes.

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