Ingredients:
1 can condensed condensed golden mushroom soup
3/4 cup fire-roasted green chili salsa
1/4 teaspoon cumin
4 boneless skinless chicken breasts
1 (14 ounce) cans quartered artichoke hearts ( drained)
1 (2 1/4 ounce) cans sliced black olives ( drained)
Directions:
Combine soup, salsa and cumin in mixing bowl and set aside.
Place chicken in 9×9 baking dish.
Bake at 350 degrees for 20 minutes.
Place artichoke hearts around chicken.
Pour soup mixture over chicken.
Sprinkle with olives.
Bake 25 more minutes at 350 degrees.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.