This comes from the "Heart and Soul: cookbook from Memphis.My whole family love this one. Good with plain buttered pasta and a green salad on the side.
Provided by ChefDebs
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 673.5, Fat 25, SaturatedFat 10, Cholesterol 128.7, Sodium 873.2, Carbohydrate 30.2, Fiber 6.7, Sugar 6.5, Protein 48.4
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