3/4 c. dry white wine
2 (10 oz.) cans cream of mushroom soup
1/2 c. sour cream
1/2 c. mayonnaise
1 (14 oz.) bag broad or wide noodles
4 c. cooked, cubed chicken & crab
3 jars marinated artichoke hearts, tops cut off
2 sm. cans sliced black olives, drained
1/2 c. diced green pepper
1/2 c. diced red pepper
1 lg. onion, minced
1 c. grated Parmesan cheese or Romano
1/4 c. butter
1 1/2 c. fresh bread crumbs

Cook noodles in chicken broth from cooking the chicken; add water if necessary. Mix wine, soup, sour cream and mayonnaise; add the noodles. Add the remaining ingredients except the last 3. Place in greased 9 x 13 inch pan and top with cheese. Melt butter and add bread crumbs and place on top. Refrigerate overnight if you wish, covered. Bake at 350 degrees 45-60 minutes or until all is bubbly. It may be made ahead and frozen; I have not done this, however.

I have made this with all chicken and it was fine. Also I have used Cheddar cheese with Parmesan and without; bread crumbs aren't necessary but made it look nicer when I used only the Parmesan cheese. I have also used all sour cream and it was fine, but we prefer the flavor the mayonnaise gives.