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Source: America's Favorite Food Associations

Quick Chicken and Artichoke Casserole
This is a great do ahead meal!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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4 chicken breasts, boneless, skinless, halves
1 can (8 ounces) water chestnuts, sliced, drained
1 can(2 ounces) pimento, diced
1 can(13 3/4 ounces) artichoke hearts, drained, quartered
1/3 cup onion, minced
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup Parmesan cheese, grated
1/3 cup bread crumbs, dry seasoned




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 400 degree oven and bake about 35 minutes, until brown and heated through.




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