6 boneless, skinless chicken breasts
6 green onions, sliced thin
1/4 c. white wine
Pinch salt

Saute above until tender and chicken cooked.

1 can chicken broth
1 can cream of chicken soup
1/4 c. butter
1/2 c. flour
1 c. half & half
1/4 - 1/2 c. white wine

Melt butter in saucepan over low heat. Remove from heat and stir in flour to make a paste. Gradually whisk in chicken broth, stirring until smooth. Stir in cream of chicken soup. Heat over low heat, stirring constantly until thickened. Add half and half and white wine. Cook until bubbly.

1-2 jars marinated artichoke hearts, drained & sliced
6 slices Swiss cheese

Grease 6 individual casserole dishes. In each dish layer:

Cooked chicken breast
Sliced, drained artichoke hearts
Sauce
Slice Swiss cheese

Cook at 350 degrees for 10 minutes or until bubbly. Broil briefly to lightly brown top. Serve with rice pilaf and asparagus/carrots.