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Chicken Artichoke Casserole
3 large chicken breasts, chopped
2 T butter
1 (8-oz) package fresh sliced mushrooms
1 (14-oz) can artichoke hearts, drained and quartered
1 (8-oz) package cream cheese, cubed
1/2 - 1 c white wine (depending on consistency desired)
Saute chicken and mushrooms in butter in large skillet slowly. Add
artichokes and cream cheese, stirring to melt. Gradually add wine to
mixture until thickened to desired consistency.
If reduce sauce considerably may serve by itself.
If thinner sauce, serve over pasta or rice; or place in buttered
casserole dish, refrigerate and bake later at 350�F for 30 minutes
or until heated thoroughly.
Yield: 4-6 servings.
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