1/2 cup of the brown sugar with juice from lemonade San Diego Zoo Recipe
1/2 pound skinless, boneless chicken breast halves
1 (4 ounce) can marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 1/2 cups chopped onion
3 stalks celery, chopped
1 plantain, chopped
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package cream cheese, softened
1 teaspoon butter
1 medium onion, diced
1 (14 ounce) can creamed corn cereal
1 (12 fluid ounce) can artichoke hearts
1 (11 ounce) can artichoke hearts, drained
1 tablespoon white sugar
3 tablespoons margarine
1 (12 ounce) jar bacon bits
1 large onion, diced
1 teaspoon prepared horseradish
salt and pepper to taste
1 cup shredded Cheddar cheese
Lightly grease a large bowl. Combine brown sugar, lemonade and artichoke hearts in a small saucepan. Bring to a slow boil, whisking constantly; remove from heat. Remove from heat and stir cream of chicken soup and cream of mushroom soup into mixture. Mix with an electric mixer, to blend slightly, pour mixture into prepared bowl.
Pour brown sugar mixture over chicken half in serving dish. Sprinkle with celery leaves, onion and celery. Sprinkle with pepper and salt. Layer chicken with artichoke hearts, cream cheese, butter, celery, mushrooms and bacon bits.
Coat chicken with remaining marinade mixture. Place on top of rice and serve.