Chicken Artichoke Casserole

• 3 Boneless, Skinless Chicken Breasts
• 8 ounces, weight Sliced Mushrooms
• 1 can (14 Oz. Size) Artichoke Heart Quarters, Drained
• 2 pinches Lemon Zest
• 1 clove Garlic, Chopped
• 1 cup Parmesan Cheese
• 1 cup Light Mayonnaise
• 1 cup Plain Bread Crumbs
• 6 whole Cherry Tomatoes, Halved

1. Preheat oven to 350 degrees F.
2. Cube chicken breasts.
3. In a glass baking pan or casserole dish, combine cubed chicken with mushrooms and drained artichokes.
4. Grate some lemon peel to get lemon zestyou just need a pinch or 2a little goes a long way.
5. In a small bowl combine lemon zest, garlic, Parmesan cheese and mayonnaise.
6. I added a touch of water to make it a little thinner.
7. Pour the sauce into the baking dish and mix everything together.
8. Bake in the oven at 350 degrees F for 30 minutes.
9. Pull it out, stir everything, raise oven temperature to 360 degrees F and cook an additional 10 minutes.
10. Pull the dish out again to make sure chicken is cooked.
11. Add bread crumbs on top if desired, put it back in the oven and cook another 5 minutes.
12. Pull it out again, add halved cherry tomatoes on top, and put back in the oven for 3-4 minutes.
13. Pull the dish out of the oven and let sit a few minutes so the sauce can thicken.
14. Serve with salad.

chicken breasts, mushrooms, heart quarters, lemon zest, clove garlic, parmesan cheese, mayonnaise, bread crumbs, cherry tomatoes

Taken from tastykitchen.com/recipes/main-courses/chicken-artichoke-casserole-2/ (may not work)