A delicious and creamy casserole featuring tender chicken, artichokes, and a rich sauce, perfect for a comforting meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the chicken breasts until fully cooked, then let them cool and shred into bite-sized pieces.
You can poach, bake, or grill the chicken depending on your preference.
In a sauté pan, melt the butter over medium heat and sauté the mushrooms and green onions until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
In a large mixing bowl, combine the shredded chicken, artichoke hearts, and the sautéed vegetables.
Ensure the ingredients are evenly mixed for consistent flavor.
In another bowl, mix together the mayonnaise, sour cream, parmesan cheese, white wine, salt, and pepper.
Whisk the sauce ingredients thoroughly to create a smooth mixture.
Fold the sauce into the chicken mixture until well coated.
Gently fold to avoid breaking the artichoke hearts.
Transfer the mixture to a greased casserole dish and spread evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for 30 minutes, or until bubbly and golden on top.
Check halfway through to ensure the top doesn't overbrown.
Serve hot and enjoy your creamy artichoke and chicken bake!
Garnish with fresh parsley for a pop of color and freshness.
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