My friend Ali Fife made this for our book club in 2000. This is fast and easy. Kids like this as much as adults.
1 clove garlic, minced fine
1 tablespoon butter
2 chicken breasts, cut into 1” cubes
1 can Cream of Chicken Soup
1 8-oz. carton sour cream
1/4 cup Parmesan cheese
1/2 cup mozzarella cheese
1 cup jack cheese
1/4 cup milk
1 6-oz. can marinated artichoke hearts, reserve 2 tablespoons marinade for sauce
1 package curly-q noodles, cooked and drained
Melt butter in skillet. Add garlic and chicken and cook until chicken is no longer pink in the center, about 2 minutes. Set aside.
Combine the soup, sour cream, cheeses and milk in a saucepan. Heat until warmed through.
Combine the soup mixture, the chicken, artichokes, reserved marinade and noodles in a large skillet until all ingredients are warmed through.