12 skinned & boned chicken breast halves
2 (14 oz.) cans artichoke
2 (10 oz.) cans cream of chicken soup
1/2 c. white wine
1 c. herbed stuffing mix
1/2 stick butter
1 lb. fresh mushrooms, whole or sliced

Rinse and drain artichoke hearts and place in bottom of buttered casserole. Add mushrooms, wine and soup. Push chicken in half way, cover with stuffing mix and butter dots. (Can be done this far and frozen.) Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 30 minutes longer.