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Quick Chicken and Artichoke Casserole

4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) pimento, diced
1 can (13 3/4 ounces) artichoke hearts, drained, quartered
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
1/3 cup dry seasoned bread crumbs

1. In medium saucepan, place chicken and cover with cold water. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer about 7 minutes. Turn off heat, remove cover and let chicken cool in water for 10 minutes.
2. In large bowl, place water chestnuts, pimento, artichoke hearts, onion, mayonnaise and pepper; stir gently to mix well.
3. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half of crumb mixture into artichoke mixture.
4. Chop chicken and stir into artichoke mixture; spoon into 1 1/2 quart casserole and sprinkle with remaining bread crumbs.
5. Place in 400°F. oven and bake about 35 minutes, until brown and heated through.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.