Karyn got this Artichoke Chicken Garlic Bread Bake recipe from Kraft Food & Family Magazine (15th Anniversary Issue). Karyn LOVES this magazine as it contains simple recipes with basic ingredients, unlike a lot of other magazines!
For the first step, Karyn cooked boneless skinless chicken breasts in her crockpot on low for 8 hours while she was at work.
The recipe did not call for it, but she covered the chicken breasts with petite diced tomatoes with garlic and olive oil for extra flavor and moisture.
After removing the chicken from the crockpot after work, Karyn shredded the chicken with Pampered Chef salad choppers.
Karyn did not use the exact brand of ingredients listed in the recipe, but close enough.
Karyn mixed the artichokes, pasta sauce and 1 1/2 cups of shredded cheese with the shredded chicken and placed in Pioneer Woman Flea Market Rectangular Ruffle Top Ceramic Bakeware to cook.
After partially baking, add the garlic toast and cover with more cheese. Karyn used New York Bakery Ciabatta Rolls instead of garlic toast. Add the remaining cheese and bake a bit longer.
Doesn’t this Artichoke Chicken Garlic Bread Bake look delicious?!? Her family can attest that it was!
Karyn served the Artichoke Chicken Garlic Bread Bake with pasta and salad. And her kids didn’t even know they were eating artichokes! She probably would’ve had to hide that ingredient from me, too, to get me to try it!
I think Karyn is on her way to be the next Pioneer Woman with her dinner presentations!
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