2 (14 oz.) cans artichoke hearts (Reese quarters), rinse well and drain
3 to 4 c. diced cooked chicken (1 whole breast = 1 c. +)
2 (10 3/4 oz.) cans cream of chicken soup
1 c. mayonnaise
1 tsp. lemon juice
1/3 c. white wine
2 tbsp. butter, melted
1 1/2 c. grated sharp Cheddar cheese
Parmesan cheese
1 1/4 c. bread cubes or crumbs

Arrange artichokes over bottom of greased 12 x 9 x 2 inch baking dish. Layer chicken over artichokes. Blend soup, mayonnaise, lemon juice and wine and pour over. Sprinkle with cheese and few shakes of Parmesan. May be made ahead and covered from 1 to 2 days. Allow to return to room temperature and bake at 350 degrees for 25 minutes. (Microwave High 10-12 minutes turning twice.) Yield: 12 servings.