Artichoke Chicken Casserole

A YUM-O casserole!

1/2 lb. fresh mushrooms, sliced
1/2 cup chopped green onions
2 tbsp. melted butter
1 clove garlic
2 (81/2 oz.) cans artichoke hearts, drained and quartered
3 large whole chicken breasts, cooked, boned, and diced
1/2 cup dry white or sherry.
salt and pepper to taste
3/4 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese

Saute mushrooms and green onions in butter and garlic. Combine chicken and artichoke hearts in a 2 quarts casserole. Add mushrooms and green onions. Combine wine, salt, pepper, mayonnaise, sour cream, and 1/2 cup Parmesan cheese. Fold into chicken mixture and mix well. Top with remaining cheese. Bake at 350 for 30 minutes. Serve over rice or pasta. Serves 6. Enjoy!