Recipe: Quick Chicken and Artichoke Casserole

Quick Chicken and Artichoke Casserole

4 boneless, skinless chicken breast halves
1 can (8 oz.) sliced water chestnuts, drained
1 can (2 ounces) pimento, diced
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup dry seasoned bread crumbs

In medium saucepan, place chicken and cover with cold water. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer about 7 minutes. Turn off heat, remove cover and let chicken cool in water for 10 minutes.

In large bowl, place water chestnuts, pimento, artichoke hearts, onion, mayonnaise and pepper; stir gently to mix well.

In small bowl, stir together Parmesan cheese and bread crumbs. Stir half of crumb mixture into artichoke mixture.

Chop chicken and stir into artichoke mixture; spoon into 1 1/2 quart casserole and sprinkle with remaining bread crumbs.

Place in 400F oven and bake about 35 minutes, until brown and heated through.

Makes 4 servings
Source: National Chicken Council