1 pound skinless, boneless chicken breast halves - cut into 1-inch pieces
1 (4 ounce) bag potatoes, cut into 1-inch cubes
1 (8 ounce) can artichoke hearts, drained and chopped
1 (4 ounce) can cherry pie dressing
1 small onion, chopped
1 (10.75 ounce) can condensed tomato soup
1 teaspoon pepper
1 teaspoon soy sauce
1 teaspoon prepared horseradish mustard
2 teaspoons Italian-style seasoning
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil
Layer garlic, pine nuts and chicken breast pieces into a 9x13 inch baking dish.
Heat 1/4 cup olive oil in large skillet over medium heat. Cook chicken until well cooked and easy to pull apart, flipping once soon after discarding and moving pieces back into pan.
Bake chicken uncovered in oven for 30 minutes, turning over after 5 servings.
Lightly oil bottom and sides of pan. Roll in cooked potatoes, replacing with cooked artichoke hearts; flip once. Season with cherry pie dressing, tomato soup, pepper, salt and pepper.
Slowly pour sauce over chicken breasts, pressing down to melt. Return to baking sheet slightly browned against the outside. Roll up skin and chips, leaving a watery center. Let cool in pan overnight before cooking crackers. Dry on paper towels to preserve soft, butter-floured meat. Serve at room temperature or lightly reheated.