Chicken Artichoke Jack Casserole

10 chicken breasts, deboned and skinned

10 strips Monterrey Jack cheese

1 egg, beaten

1 package Pepperidge Farm Dressing Mix

3/4 to 1 cup chopped parsley

1 teaspoon garlic salt

1 can mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

6 ounces dry white wine

1/2 pound fresh mushrooms, sliced

1/2 to 3/4 cup Parmesan cheese, shredded

Preheat oven to 300F. Pound chicken breasts flat between two sheets of waxed paper. Roll each breast around a large strip of Jack cheese. Dip each in beaten egg. Place in large glass baking dish that has been sprayed with non- stick coating. Sprinkle with dressing mix, parsley and garlic salt. Combine soups, wine and mushrooms. Spread over chicken. Place artichoke hearts that have been sliced in half over the top. Sprinkle with enough Parmesan cheese to cover. Bake for 1-1/2 hours.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana