Instructions:
I generally boil skinless, boneless chicken breasts so they won’t be so dry. I just put 3 of them in the fridge overnight and held them, to make this casserole. Chop them into bite-size pieces; set aside.
I used a deep casserole dish and mixed the sour cream, mayonnaise, Parmesan Plus and garlic powder in the casserole dish and stirred it together well. Then I stirred in the chicken pieces.
The artichoke hearts should be drained, and I chopped them so they would spread their flavor throughout the casserole, and stirred them in. I didn’t chop the black olives but did drain them before stirring in.
The mushrooms just needed to be drained and stirred in, as well. I covered the casserole with foil and baked it at 370 degrees for 1 hour. It turned out to be an absolutely delicious meal that I can recommend to anybody who likes good food.
If you’re in the mood to add embellishments, you can stir in some French fried onions; then, remove the cover and sprinkle some more over the top and return the casserole uncovered for another 10-15 minutes of baking.
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