Chicken and Artichoke Hearts Casserole

This was one of my first and favorite recipes just after college (straight from my Paul Newman "Newman's Own Cookbook" circa 1986) --- and I made it with some regularity way back then. Just found the recipe and tried it again tonight. Still pretty darn tasty!! I served it over steamed broccoli this evening, instead of egg noodles, just to minimize carbs and it was very very good. Will definitely make again.

Ingredients

2 cups drained canned artichoke hearts
½ bottle Newman's Own® Balsamic or Light Balsamic Vinaigrette Salad Dressing
3 cups diced chicken breasts
2 Tbsp butter
¼ cup vermouth, dry sherry, or dry white wine
salt and pepper
1 ½ cups grated medium-sharp cheddar
4 Tbsp freshly grated parmesan cheese

Directions

•Marinate artichoke hearts in salad dressing for 1 hour prior to preparation of dish. Then drain and quarter the artichokes.
•Sauté diced chicken in butter for 3 minutes. Add wine and salt and pepper to taste. Continue cooking until chicken pieces are barely white all over.
•Place chicken in a baking dish along with artichoke hearts and cover with cheeses. Put in preheated 350° oven for 30 minutes or until cheese is brown and bubbly. Serve on buttered spinach noodles or egg noodles.