6 chicken breasts, boned and skinned
2 lg. (14 1/2 oz.) jars marinated artichoke hearts, drained (but NOT rinsed)
1 can cream of chicken soup
1 tbsp. Dijon mustard
1 tbsp. white cooking wine
Rice for 6

Cook chicken breasts (microwave or bake); cool and cut into bite-sized pieces.

In skillet or Dutch oven over medium-high heat, combine cream soup, mustard and cooking wine. Stir until smooth. Add artichoke hearts and chicken chunks. Heat through. Reduce heat, cover and simmer while preparing rice. Serve creamy chicken mixture over hot rice. Serves 4-6.