Artichoke Chicken Bake

Artichoke Chicken Bake
4-5 skinned and boned chicken breasts
2 bay leaves
1 cup cooking sherry, divided
salt and pepper to taste
3 tablespoons butter
1 (8-ounce) package fresh mushrooms, sliced
½ cup chopped green onions
1-2 garlic cloves
1 (14-ounce) can artichoke hearts, drained and chopped
¾ cup mayonnaise
½ cup sour cream
1 ½ cups freshly grated parmesan cheese, divided

• Bring chicken, bay leaves, ½ cup sherry, salt and pepper, and water to cover to a boil, boil 1 hour or until chicken is done
• Drain chicken, cut into bite size pieces
• Melt butter in a saucepan over medium heat; add mushrooms, green onions, and garlic and sauté until tender
• Combine chicken and artichoke hearts in a large bowl; stir in sautéed vegetables
• Fold mayonnaise, sour cream, ½ cup parmesan cheese, and remaining ½ cup sherry into chicken mixture
• Spoon mixture into a lightly greased 2-quart baking dish and sprinkle with remaining 1 cup parmesan cheese
• Bake at 350 degrees for 30-45 minutes or until golden and bubbly
• Serve over hot cooked rice or spinach noodles