4 skinless, boneless chicken breast halves
1/2 cup margarine, divided
1 (3 ounce) package cream cheese
1 1/2 cups cooked, cubed chicken breast halves
1/4 cup finely chopped onion
1 (3 ounce) package cream cheese, softened
1 large carrot
1 (4 pound) can artichoke hearts, drained
1 (15 ounce) can artichoke hearts, drained
2 tablespoons butter
1/2 teaspoon dried parsley
2 tablespoons tomato paste
1 16 ounce can refried beans, divided
1 (16 ounce) can mixed vegetables
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Place chicken in a large, shallow dish. Place butter and margarine in middle of dish and pour over chicken. Sprinkle with remaining 1/2 cup margarine. Place carrot and onion slices on top of chicken. Pour cream cheese over chicken.
Bake uncovered for 25 to 35 minutes, or until chicken is cooked through and juices run clear. Reduce temperature to 350 degrees F (175 degrees C).
Serve chicken wings with carrot mixture. Spoon carrot mixture on the side of the baking dish.
In a mixing bowl, whisk together cream cheese, cream cheese, onion, carrot, artichoke hearts and artichoke hearts. Pour cream cheese mixture over chicken. Sprinkle with remaining 1/4 cup margarine.
Bake uncovered for 30 to 35 minutes, or until chicken is tender.
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