Chicken-and-Artichoke Olé

Chicken-and-Artichoke Olé

  • Yield: Makes 4 servings


  • 4 none skinned and boned chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 none (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 1 none (10 3/4-ounce) can cream of chicken soup
  • 3/4 cup Homemade Salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle pepper seasoning (optional)
  • 1/4 cup diced red bell pepper (optional)
  • 1 none (2 1/4-ounce) can sliced ripe black olives, drained
  • 1/4 cup chopped fresh cilantro


Sprinkle chicken evenly with salt and pepper.

Brown chicken in hot oil in a large skillet over medium-high heat. Remove from skillet, and place chicken in an 11- x 7-inch baking dish. Top with artichoke hearts.

Stir together soup, Homemade Salsa, cumin, and, if desired, ground chipotle seasoning and bell pepper. Pour sauce over chicken mixture; sprinkle with sliced olives.

Bake at 350° for 30 minutes. Sprinkle with cilantro.


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Chicken-and-Artichoke Olé Recipe