Chicken & Crab Artichoke Casserole Recipe

• 3/4 c. dry white wine
• 2 (10 ounce.) cans cream of mushroom soup
• 1/2 c. lowfat sour cream
• 1/2 c. mayonnaise
• 1 (14 ounce.) bag broad or possibly wide noodles
• 4 c. cooked, cubed chicken & crab
• 3 jars marinated artichoke hearts, tops cut off
• 2 sm. cans sliced black olives, liquid removed
• 1/2 c. diced green pepper
• 1/2 c. diced red pepper
• 1 lg. onion, chopped
• 1 c. grated Parmesan cheese or possibly Romano
• 1/4 c. butter
• 1 1/2 c. fresh bread crumbs

1. Cook noodles in chicken broth from cooking the chicken; add in water if necessary.
2. Mix wine, soup, lowfat sour cream and mayonnaise; add in the noodles.
3. Add in the remaining ingredients except the last 3.
4. Place in greased 9 x 13 inch pan and top with cheese.
5. Heat butter and add in bread crumbs and place on top.
6. Chill overnight if you wish, covered.
7. Bake at 350 degrees 45-60 min or possibly till all is bubbly.
8. It may be made ahead and frzn; I have not done this, however.
9. I have made this with all chicken and it was fine.
10. Also I have used Cheddar cheese with Parmesan and without; bread crumbs aren't necessary but made it look nicer when I used only the Parmesan cheese.
11. I have also used all lowfat sour cream and it was fine, but we prefer the flavor the mayonnaise gives.

white wine, cream of mushroom soup, sour cream, mayonnaise, broad, crab, black olives, green pepper, red pepper, onion, parmesan cheese, butter, bread crumbs

Taken from cookeatshare.com/recipes/chicken-crab-artichoke-casserole-38875 (may not work)