BACON AND TOMATO CHICKEN CASSEROLE

3 slices bacon
1 (9 ounce) pkg frozen artichoke hearts, thawed
4 boneless, skinless chicken breast halves
1 tsp dried thyme
salt and pepper
2 tomatoes
1/2 to 1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees F.

Fry the bacon until crisp in a Dutch oven or deep stove-top casserole. Drain on absorbent paper; set aside. 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.

Bake, uncovered, for 20-30 minutes or until chicken is cooked and cheese is melted.

Servings: 4
Source: Pensacola News Journal