quick chicken and artichoke casserole

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Ingredients [?]

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  • add   1/3 cup dry seasoned bread crumbs
  • add   1/2 cup grated Parmesan cheese
  • add   1/4 teaspoon pepper
  • add   1 cup mayonnaise
  • add   1/3 cup minced onion
  • add   1 can (13-3/4 oz.) artichoke hearts, drained, quartered
  • add   1 can (2 ounces) pimento, diced
  • add   1 can (8 oz.) sliced water chestnuts, drained
  • add   4 boneless, skinless chicken breast halves


  1. 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°F. oven and bake about 35 minutes, until brown and heated through. Makes 4 servings.