Elegant Chicken Casserole

3-4 boneless, skinless chicken breasts
1 c dry sherry, divided
1 (10-oz) package frozen chopped spinach, cooked and drained
1 (8-oz) can water chestnuts, drained and chopped
1 (14-oz) can artichoke hearts or quarters, chopped
1 T butter
1 (8-oz) package fresh sliced mushrooms
1 c sliced green onions
2 cloves garlic, minced
1 c mayonnaise
1 c sour cream
1 ½ c shredded Parmesan cheese, divided

Place chicken breasts in skillet with 1/2 cup sherry; cover and simmer until chicken is tender and no longer pink (about 20-30 minutes).

Combine spinach and water chestnuts and spread on bottom of a 9 X 13-inch baking dish, sprayed with vegetable spray.

Drain chicken and chop into small pieces. Sprinkle chicken and artichoke pieces on top of spinach mixture.

Sauté mushrooms, onions and garlic in butter about 5 minutes; spread as next layer in casserole. Combine mayonnaise, sour cream, 3/4 cup Parmesan cheese and remaining sherry.

Spread on top of casserole mixture and sprinkle with remaining Parmesan cheese.

Bake at 350 degrees for 20-30 minutes or until thoroughly heated.

Yield: 6-8 servings.

 

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