Chicken Artichoke Casserole

4 boneless chicken breasts
1 bay leaf
1 c. sherry
1/2 lb. fresh mushrooms
1/2 c. chopped green onion
2 T. melted butter
3 dashes garlic salt
2 cans (8 1/2 oz) artichoke hearts (drain and quarter)
3/4 c. may0
1/2 c. sour cream

Preheat oven to 350. Cook chicken in water with bay leaf, 1/2 c. sheery, salt and pepper on stove until tender. Remove meat from water and cut in pieces. In skillet, saute mushrooms and green onion in butter and garlic salt. Put chicken and artichokes in bowl, add mushrooms and onions. Fold in mayo and s. cream, remaining sherry and 1/2 c. parmesan. Bake 20 min uncovered. (Casserole version)

Serve on pepperidge farms pastry puffs, (the kind with the hollowed center when baking). When cooked, fill with chicken. Great for showers, brunches, etc.