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Chicken and artichoke casserole

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Ingredients/Components

half and half - 3/4 c
butter or margarine - 6 Tbsp
all-purpose flour - 1/4 c
grated Parmesan cheese - 1/2 c
total - 4 whole
mushrooms, sliced - 1/4 lb
dry sherry optional - 2 Tbsp
can drained artichoke hearts - 1 oz
dry rosemary - 1/2 tsp
can regular strength chicken broth - 1 oz

How to make chicken and artichoke casserole:

In a frying pan or Dutch oven, bring chicken broth to a simmer over medium heat. Place chicken breasts in broth and poach until tender when pierced with a fork (about 15 minutes). Lift chicken from broth and cool. Reserve 3/4 cup of the broth for sauce (save remainder for other uses). When cool enough to handle, remove skin and bones from chicken. Arrange chicken breasts in shallow 8 x 12-inch baking dish, overlapping them slightly. Distribute artichoke hearts on top of chicken; set aside.

In pan over medium heat, melt 4 tablespoons of the butter. Blend in flour, salt and pepper. Cook, stirring, until bubbly. Gradually stir in reserved chicken broth and half and half. Cook, stirring, until mixture boils and thickens. Add cheese, sherry and rosemary; stir until cheese is melted and sauce is smooth. Pour sauce over chicken. In a frying pan over medium heat, melt remaining 2 tablespoons of butter. Add mushrooms; cook until golden. Arrange mushrooms down center of casserole. (At this point, you may cool, cover and refrigerate until next day.) Bake, uncovered, in a 325° oven for 30 minutes, or until heated through. Makes 6 to 8 servings.

I used skimmed evaporated milk for less fat.

Recipe categories: Main dish, Casseroles, Chicken breast.

Rating:

2.3

Average rating: 2.3, total votes: 7

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