Chicken Artichoke Water Chestnut Casserole

contributed by Jane Spencer

1 can artichokes (unmarinated)
1 cup grated parmesan cheese
3/4 cup REAL mayonnaise
Juice of 1/2 fresh lemon
1 can of sliced water chestnuts
Some cooked chicken (1-1.5 cups or however much is leftover from something else)

Drain and chop the artichokes, drain the chestnuts and mix with all the rest of the stuff in a small to medium casserole dish.

Bake at 375 degrees for 20-30 minutes or until hot (or at 425 degrees for 15 minutes if you're in a hurry to get to a singing).


February 2007