Chopped Chicken and Artichoke Casserole

• boneless skinless chicken breast halves↗4 halves
• sliced water chestnuts1 can

  (8 ounce), drained

• diced pimentos1 can

  (2 ounce)

• quartered artichoke hearts1 can

  (14 ounce), drained

• spinach↗1 can

  (14 ounce) or 1 package frozen spinach (thawed)

• minced onion1⁄3 cup
• mayonnaise↗1 cup
• pepper↗1⁄4 teaspoon
• Parmesan cheese1⁄2 cup

  (the stuff in the can)

• dry seasoned bread crumbs↗1⁄3 cup

Step-by-step instructions

1. 1

   In medium saucepan, cover chicken with cold water.

2. 2

   Bring to boil, reduce to low heat and simmer, covered about 7 minutes.

3. 3

   Turn off heat, remove cover and let chicken cool in the water for 10 minutes.

4. 4

   While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.

5. 5

   In small bowl, stir together Parmesan cheese and bread crumbs.

6. 6

   Stir half the crumb mixture into artichoke mixture.

7. 7

   Set remaining bread crumbs aside.

8. 8

   Preheat oven to 400°F.

9. 9

   Dice chicken and stir into artichoke mixture.

10. 10

    Spoon into 1-1/2 quart casserole and smooth top.

11. 11

    Sprinkle with reserved crumbs.

12. 12

    Bake about 35 minutes, until golden brown and heated through.

13. 13

    Serve over rice.