1 cup Mayonnaise
1 cup Sour Cream
2 jars of Marinated Artichoke hearts
1 1/2 cup parmesan or mixture of white Italian cheeses
1 can of mushroom pieces
1 pound of chicken strips sauteed and cut into bite sized pieces.

Preheat oven to 350
Mix all ingredients together and place in baking casserole.
Bake for 45 minutes or untill top is golden brown.
Enjoy!
It was really good with broccoli and a green salad.

Sounds good to me!!! I don't know what the wife and kids will think though...

Chris

sounds really good. sue

This sounds excellent.. I'm gonna try it tonight.. what can you substitute for artichoke hearts?

do you drain the artichoke hearts or do you use the brine?

How about subbing the brocolli for the atichoke hearts? Sounds good either way.

You can obviously add what you would like. I mean after all its your taste budes that have to be pleased as well as your budget right?
I will just note, however its the slightly tangy flavor of the marinated hearts that give this a really neat taste,

This is one of my all time favorites! Very easy to make and is tasty for leftovers.

Review: My Million Dollar Casserole
I tried the My Million Dollar Casserole last night. It gets mixed reviews.

I sauteed the chicken breast in a little garlic and olive oil along with about a half of an onion. I seasoned the chicken with salt, pepper, and garlic powder. I also added a little more cheese to the casserole. Other than these minor modifications, I followed the recipe exactly.

I served it plain for myself and over egg noodles for my husband. Although his initial response was, "It's O.K.", when he bit into the first artichoke, his face screwed up and he said, "I don't like whatever that was!". I thought that the marinated artichokes offered nice seasoning to the the casserole. However, although I love artichokes, I agree that the "bite" of the marinated artichokes themselves was a bit too much.

I left the artichokes the same size as they came out of the jar (probably 1/4s or 1/6ths). If I use the marinated artichokes again, I will definately chop them smaller so that you don't get such a large "bite" at once... or perhaps rinsing the artichokes and using just a little of the marinade for the casserole as a whole, would be a better option. However, using plain artichoke hearts might be best. The disadvantage of this option is that you get none of the kick of the marinade to season the casserole so additional seasoning would be required.

Next time, I would also add double the mushrooms.

The end result is that I don't think I will get my husband to eat this dish again. I, on the other hand, will enjoy the leftovers and will make the dish again with modifications. I thought it was good... and I think it would be better with the modifications.


Wishing everyone a wonderful day,

Phyllis

Phyllis,
I could also be that because you added all the seasons with the chicken it became too much. I find when I use the marinated artichokes it doesn't need other seasoning. Just what I find when I make this casserole. The artichokes, at least the ones I buy, are in an italian flavored oil and brine. I have also used that oil to sautee veggies for it and the chicken.
I love this for a dip, and my family loves it too. If you don't like artichokes than you can use what every you want. I think chopped olives would be good too.
Tanya

This soulds very much like the wonderful Hot Artichoke Dip that was found in Southern Living Magazine. You've added chicken and made it a main dish. I will try this soon, but with canned artichoke hearts instead of the marinated ones. Thanks much.

This sounds like a good recipe Thanks for posting I'm going to try it!

I made this last night and forgot to add the mushrooms.

My WW wife loved it.

Tanya,

I suppose it's possible that the extra seasonings made a difference but I really think it was the bite of the vinegar that turned my husband off and was a bit much for myself... at least in such large chunks. We like things heavily seasoned and even quite spicy and I love artichokes. (I think it may have been the first time he ever ate one... at least that he knew of... I sometimes sneak vegetables into dishes to get him to eat them... but... there was no slipping the vinegary artichokes by him. ) Perhaps I just used an overly tangy brand of marinated artichokes. Mmmm... as a dip... that's an idea!

Thanks so much for your suggestions. I haven't given up on the dish because I love artichokes and I did enjoy it so I just have to make some modifications.

Thanks again, Phyllis

I am not sure what you did when you made this but there shouldn't be a "bite of vinegar" to it. It is rich, but not vinegary.
Again, if you make adjustments to a recipe you haven't made the one I gave, but one you made up, and had the issues with that recipe. I can understand you might not like mine, absolutely normal. I am sure there are things you like and make I wouldn't enjoy so much. Its the human experience.
But I guess what made me feel badly was your telling me in an open forum you didn't like my recipe when it wasn't really the one you made.