Ingredients
4 chicken breasts
1 can cream of mushroom soup
1 can marinated artichoke hearts
1/4 pound mushrooms - sliced
1/2 cup milk
1/2 cup white wine
1/2 cup grated cheddar cheese
1/2 cup mayo
1/4 cup parmesean cheese
egg noodles
Preparation
Saute chicken in pan with pam spray and white wine. Cut chicken into bit size pieces. Bring soup and milk to a boil. Remove from heat. Stir in wine, cheese, mayo. Add chicken, mushrooms, artichokes. Spread into glass pan and cover with parmesean cheese. Cover with foil. Bake at 350 degrees for 35 minutes. Serve with egg noodles.
