Ingredient of the month: Cream of Chicken Soup

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Chicken Artichoke Casserole

My mother-in-law made this on Sunday and it was so good that I had to share!

Chicken Artichoke Casserole

½ lb. fresh mushrooms, sliced

2 Tbsp. butter

14 oz. chicken broth

3 lbs chicken breast tenders

1 (14 oz.) can artichoke heart quarters, drained

¼ cup butter

¼ tsp. salt

⅛ tsp. pepper

¾ cup half & half

½ cup Parmesan cheese

2 Tbsp. cooking sherry

½ tsp. dried rosemary, crumbled

View full recipe

Saute mushrooms in 2 Tbsp. butter until golden brown. Set aside.

Place chicken in simmering broth in single layer. Cover. Cook 20 minutes. remove from broth. Save ¾ cup broth.

Arrange chicken slightly overlapping in a 8“ x 12” casserole dish. Top with artichokes.

Melt ¼ cup butter. Stir in flour, salt & pepper until smooth. Gradually stir in ¾ cup chicken broth and half & half. Cook & stir as mixture boils and thickens. Blend in Parmesan, sherry and rosemary. Pour over artichokes. Sprinkle mushrooms on top.

Bake at 325° for 30 minutes.

***Great with Garlic Mashed Potatoes!


Anonymous said...

Flour?? How much?

Eric said...

I winged the flour. .came out great! Everyone loved it. .ty for posting. .