Recipe - Bacon And Tomato Chicken Casserole

3 sl Bacon
1 pack (9 ounces) frozen artichoke
hearts, thawed
4 Chicken breast halves,
boneless, skinless
1 teaspoon Dried thyme
Salt & pepper
2 Tomatoes
One half cup Grated sharp cheddar cheese
(up to 1)

From the Pensacola News Journal

Fry the bacon until crisp in a Dutch oven or deep stovetop casserole.
Drain on absorbent paper. Pour out excess grease but don't wipe pot clean.
Chop artichokes into small pieces and put them in the Dutch oven. Top with
chicken. Sprinkle with thyme, salt and a generous amount of pepper. Core
the tomatoes, cut them in half and scoop out the seeds with your finger
(don't worry about getting every seed). Slice tomatoes and place the slices
over the chicken. Combine grated cheese and crumbled bacon. Sprinkle over
chicken and bake, uncovered, for 20 minutes or until chicken is cooked and
cheese is melted. 4 servings.

Posted to EATL Digest 23 October 96

Date: Thu, 24 Oct 1996 15:28:43 0500

From: Pam and KerryAnn Cobb priss@AMARANTH.COM