Chopped Chicken and Artichoke Casserole

Quick and easy, tasty variation on the traditional casserole that is requested often at my house. Never have any leftovers, either.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (2 ounce) can diced pimentos
• 1 (14 ounce) can  quartered water-packed artichoke hearts, drained
• 1 (14 ounce) can spinach or 1  package frozen spinach (thawed)
• 1⁄3 cup  minced onion
• 1  cup mayonnaise
• 1⁄4 teaspoon pepper
• 1⁄2 cup  grated parmesan cheese (the stuff in the can)
• 1⁄3 cup  dry  seasoned bread crumbs

Directions

1. In medium saucepan, cover chicken with cold water.
2. Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
3. Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
4. While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
5. In small bowl, stir together Parmesan cheese and bread crumbs.
6. Stir half the crumb mixture into artichoke mixture.
7. Set remaining bread crumbs aside.
8. Preheat oven to 400°F.
9. Dice chicken and stir into artichoke mixture.
10. Spoon into 1-1/2 quart casserole and smooth top.
11. Sprinkle with reserved crumbs.
12. Bake about 35 minutes, until golden brown and heated through.
13. Serve over rice.