Chicken Artichoke Casserole
Easy chicken recipes, like this Chicken Artichoke Casserole are great recipes to have on hand for the middle of the week. Casseroles for dinner make perfect sense...they're easy, quick, and delicious!
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 1 can (about 14 ounces) chicken broth
- 4 large chicken breasts
- 1 can artichoke hearts
- 6 tablespoon butter
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 3/4 cup half and half
- 1/2 cup Parmesan cheese
- 2 tablespoon sherry
- 1/2 teaspoon rosemary
- 1/4 pound mushrooms
Instructions
- Preheat oven to 325 degrees F.
- In frying pan with a lid, bring chicken broth to simmering over medium heat. Place chicken breasts in a single layer, cover and poach until meat is tender when pierced with a fork (about 15 minutes). Remove chicken from broth, reserve 3/4 cup of the broth for sauce.
- In a shallow casserole dish (8" x 12"), arrange chicken breasts, slightly overlapping; distribute drained artichoke hearts in casserole. Cover and refrigerate.
- In a saucepan over medium heat, melt 4 tablespoons of the butter or margarine; stir in flour, salt, and pepper until smoothly blended. Gradually stir in the reserved chicken broth and the half-and-half. Cook, stirring constantly, until mixture boils and is thickened. Sir in the Parmesan, sherry, and rosemary until cheese is melted and mixture is blended. Cover and refrigerate.
- In a frying pan over medium heat, melt remaining 2 tablespoons butter or margarine. Add mushrooms and saute until golden. Transfer mushrooms to a small dish; cover and refrigerate.
- Shortly before serving, stir sauce over low heat; then pour over chicken and artichoke hearts so that artichoke hearts are well covered. Distribute mushrooms over the casserole. Bake, uncovered, until heated through.