Ingredients
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1 (10 ounce) box frozen spinach
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1 (8 ounce) can sliced water chestnuts, drained
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2 lbs boneless skinless chicken breasts, cut in half
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1 cup sherry wine, divided
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1 bay leaf
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2 tablespoons butter
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8 ounces mushrooms, sliced
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3/4 cup mayonnaise
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1 cup grated parmesan cheese
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1/2 cup sour cream
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1 (14 ounce) can artichoke hearts, drained and chopped
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1 garlic clove, minced
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1/2 cup sliced green onion
Instructions
- Cook spinach according to the directions, drain, squeezing out excess liquid.Stir in water chestnuts. Set mixture aside.
- Preheat oven to 350.
- 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 saute the mushrooms, green onions and garlic over med heat for 5 mins, 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 thr remaining parmesan cheese.
- Bake for 30 mins or until heated through.