1/2 lb. fresh mushrooms, sliced
2 green onions, sliced
2 tbsp. olive oil
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 c. white wine
1/2 c. pitted black olives
1 jar (6 oz.) marinated artichoke hearts, drained
1 tsp. granulated garlic
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt & pepper
1/2 c. Parmesan cheese
2-3 lb. chicken parts

In medium bowl, combine mushrooms, green onions, oil, garlic, sauce and paste. Add wine, olives and spices. Remove skin from chicken, place chicken in 2 quart casserole dish. Cover with sauce. Bake 50 minutes at 375 degrees, uncovered. Place artichoke hearts and cheese evenly over casserole last 10 minutes of cooking time.