12 chicken breasts, boned
2 (14 oz.) can artichoke hearts
2 (10 oz.) cans cream of chicken soup
1/2 c. white wine
Salt to taste
Red pepper to taste
1 1/2 c. Pepperidge Farm herb seasoned stuffing
1/4 stick butter

Water chestnuts may be substituted for artichokes.

Rinse artichoke hearts; drain and slice. Place in buttered 3 quart oblong dish. Mix chicken soup, wine, salt, and pepper. Pour over artichokes. Push chicken pieces into mixture part way. Cover with stuffing, dot with butter. Cover with foil, bake 45 minutes at 350 degrees. Remove foil and bake approximately 30 minutes more. Chicken may be left in a warm oven up to 30 minutes while meal is being prepared or served. Serves 8-12.