Ingredients:
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 hearts, well drained
1 jar whole mushrooms ( rinsed and drained)
Directions:
Place raw chicken pieces in casserole.
Mix together the soups and vermouth; pour over raw chicken.
Place artichoke quarters around in the sauce.
Cook at 350F for 1 hour.
Then put the whole mushrooms around in the sauce and return to the oven for 10 minutes.
Servings: 4-6
Time preparation: 5 min.
Time total: 75 min.