Layered Chicken And Artichoke Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (10 ounce) box frozen spinach
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 lbs boneless skinless chicken breasts, cut in half
• 1 cup sherry wine, divided
• 1 bay leaf
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1/2 cup sliced green onion
• 1 garlic clove, minced
• 3/4 cup mayonnaise
• 1 cup grated parmesan cheese
• 1/2 cup sour cream
• 1 (14 ounce) can artichoke hearts, drained and chopped

Recipe

• 1 cook spinach according to the directions, drain, squeezing out excess liquid.stir in water chestnuts. set mixture aside.
• 2 preheat oven to 350.
• 3 in a 12" skillet, arrange chicken breasts and add 1/2 cup of the sherry and the bay leaf. bring to boil and cover and reduce heat , allowing to simmer until no longer pink, about 20 mins.drain and set chicken aside.
• 4 in the same skillet, melt the butter and saute the mushrooms, green onions and garlic over med heat for 5 mins, until tender, set aside.
• 5 in a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
• 6 to assemble, spread spinach mixture evenly in the bottom of a 13 by 9 by 2 inch baking dish. top with chicken breasts, artichokes,and mushroom onion mixture.
• 7 spread the mayonnaise mixture over the top and sprinkle with thr remaining parmesan cheese.
• 8 bake for 30 mins or until heated through.