In medium saucepan, place chicken and cover with cold water. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer about 7 minutes. Turn off heat, remove cover and let chicken cool in water for 10 minutes.
In large bowl, place water chestnuts, pimento, artichoke hearts, onion, mayonnaise and pepper; stir gently to mix well.
In small bowl, stir together Parmesan cheese and bread crumbs. Stir half of crumb mixture into artichoke mixture.
Chop chicken and stir into artichoke mixture; spoon into 1 1/2 quart casserole and sprinkle with remaining bread crumbs.
Place in 400°F. oven and bake about 35 minutes, until brown and heated through.