Velvety Chicken Casserole

• 2 (8 oz.) pkg. frozen artichoke hearts
• 1 lb. fresh mushrooms, sliced
• 4 Tbsp. butter or margarine
• 4 c. cubed, cooked chicken (3 whole breasts)
• 2 envelopes chicken gravy mix
• 1/4 tsp. dried marjoram
• 8 oz. diced Swiss cheese (2 c.)
• 3 Tbsp. white wine
• 2 Tbsp. melted margarine
• 1 c. soft bread crumbs

1. Cook artichoke hearts according to package directions.
2. Cook mushrooms in margarine until tender.
3. Combine chicken, mushrooms and artichokes and place in buttered flat casserole.
4. Prepare gravy mix according to directions.
5. Remove from heat; add margarine and cheese and stir until cheese is melted.
6. Stir in wine and pour over chicken mixture.
7. Combine melted margarine with crumbs and sprinkle over all.
8. Bake, uncovered, in a 375u0b0 oven for 30 minutes.

frozen artichoke, fresh mushrooms, butter, chicken, chicken gravy mix, marjoram, swiss cheese, white wine, margarine, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985765 (may not work)