Heres the original recipe here. I made a few changes, so here's my revised version below:
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese (or Mozzarella Cheese)
1/2 cup mayonnaise
1/2 cup sour cream
Shake on some garlic salt & pepper
4 skinless, boneless chicken breast HALVES
Preheat oven to 375 degrees F (190 degrees C).
I drained the artichokes and then dried them a little with some paper towels, even squeezed them a little. I think the mixture would have been way too runny if I hadn't done that. Then I used my Pamper Chef chopper and chopped them up pretty small.
In a medium bowl, mix together the artichoke hearts, cheese, mayonnaise, sour cream, garlic salt, and pepper. Place chicken in a greased 9 X 13 baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
You will want to serve with either pasta or rice. The gooey artichoke mixture is super good, but a little rich to just eat on it's own. I liked eating it on pasta. Very good.
*Here's my extra two cents: Mine for sure took 40 minutes to cook and I had sliced my chicken breasts in half to make them thinner. It would take FOREVER if you used actual full chicken breasts. Also, I thought I could use a 8 X 8 pan and ended up not being able to fit more than 3 Chicken Breast halves and it was super full of the artichoke mixture. It might have cooked faster if it was in the 9 X 13 - where the Chicken would have been so "insulated" with the artichoke mixture.