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Artichoke Chicken

8 Boneless Chicken Breasts
12 oz. cream cheese, at room temperature
8 oz. grated cheddar cheese
8 oz. can of artichoke hearts, drained and chopped
1 can of cream of chicken soup
Directions: Preheat oven to 350 degrees. Mix together cream cheese, cheddar cheese and chopped artichoke hearts. Roll half of the mixture into 8 balls. Wrap a Boneless Chicken Breast around one of the balls. Secure with a toothpick. Place in a 9 x 13 pan. Mix remaining cream cheese mixture with a can of chicken soup. Pour soup mixture over the rolled chicken breasts. Bake for 1 to 1 ˝ hours until bubbly.

8 servings
Source: KC Steak Company

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