Creamy Artichoke-Parmesan Chicken

Preheat the oven to 350 F.

Drain, then dice the artichokes as finely as you can. Set aside.

Mix the mayonnaise, sour cream, Parmesan cheese and garlic-parsley mix together in a bowl. (Note: if you don’t have packaged garlic-parsley blend, substitute a generous 1/4 teaspoon each of powdered garlic and dried parsley flakes.) Add in the diced artichokes and mix well.

Place the chicken breasts in a shallow baking dish and cover with the Parmesan-artichoke mixture. Bake for 30-45 minutes or until chicken is done and the topping is bubbly and golden.