Chicken, Artichoke & Spinach Casserole

• 1 lb chicken tenderloins
• 1 (14 ounce) can artichoke hearts, drained and coarsley chopped
• 1 (14 ounce) can spinach, drained and squeezed in cheesecloth
• 3/4 cup grated parmesan cheese or 3/4 cup parmesan cheese, asagio blend
• 3/4 cup real mayonnaise
• 1 teaspoon chopped garlic
• tony chatchere's seasoning
• 1/2 cup pecans, crumbed (pulse in processor)

1. 1) Squeeze spinach in cheesecloth to remove excess water and place in 9" X 9" casserole dish.
2. 2) Dust chicken tenderloins with Tony Catchere's seasoning and place atop spinach.
3. 3) Combine mayo, artichokes, parmesan, garlic, and blend well.
4. 4) Spread mixture over chicken.
5. 5) Top with pecan crumbs.
6. 6) Bake at 350 degrees for about 30-35 minutes.
7. 7) Serve with rice or a baked potato.

chicken, hearts, spinach, parmesan cheese, real mayonnaise, garlic, pecans

Taken from www.food.com/recipe/chicken-artichoke-spinach-casserole-411414 (may not work)