Recipe By :
Kerry Hoffman
Serving Size : 8
Preparation Time :0:00
Categories :
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lg Chicken Breast -- halved
1 Bay Leaf
1 C Sherry
Salt And Seasoned Pepper
1/2 Lb Fresh Mushrooms -- sliced
1/2 C Green Onions -- chopped
2 Tbsp Butter -- melted
1/2 Tsp Garlic Salt
17 Oz Artichoke Hearts -- drained and
quarter
3/4 C Mayonnaise
1/2 C Sour Cream
1 C Parmesan Cheese -- grated
Preheat oven to 350'. Cook chicken until tender in water
seasoned with bay leaf, ½ c. of the sherry, salt and pepper. Remove meat from
bones and cut into bite-size pieces. Saute mushrooms and green onions in butter
and garlic salt. Place chicken and artichoke hearts in a 2 qt. casserole. Add
mushrooms and onions. Fold in may, sour cream,
remaining sherry and ½ c. of the Parmesan cheese. Mix well. Wipe sides of
casserole clean and top with remaining cheese. Bake,
uncovered, for 20 mins. Or until cheese browns.
Serve with rice, green noodles or Chinese noodles.
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NOTES : Served at Elvira's baby
shower
You can cook the chicken anyway you want...I baked mine,
but microwave is ok also, but you want to add some sherry in the cooking and
you need to season it more than the recipe says. Also low fat sour cream, mayo
etc. is fine.