Layered Chicken and Artichoke Casserole
Serving Size : 8
1 box frozen spinach -- 10 ounces
1 can sliced water chestnuts -- drained 8 ounces
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 onions
1 garlic clove -- minced
3/4 cup mayonnaise
1 cup grated parmesan cheese
1/2 cup sour cream
1 can artichoke hearts -- (14 ounces) drained and chopped
Cook spinach according to the directions, drain, squeezing out excess liquid. Stir in water chestnuts. Set mixture aside.
Preheat oven to 350 degrees.
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.
In the same skillet, melt the butter and sauté the mushrooms, green onions and garlic over med heat for 5 minutes, until tender, set aside.
In a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
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.
Spread the mayonnaise mixture over the top and sprinkle with the remaining parmesan cheese.
Bake for 30 - 35 minutes, or until heated through.
Source: "Heart and Soul: Stirring Recipes from Memphis"
It was easy and quite tasty. It retained a little more liquid than I would've liked, but all that liquid contains flavor and vitamins, so I might bake a cup of rice into it next time I make it, or make some rice on the side to tuck under it. I might also double the amount of spinach, and only use half of the sherry called for, because pitching it after simmering the chicken in it is a waste of perfectly good sherry.