"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Artichoke Casserole Recipe

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This recipe for Chicken and Artichoke Casserole, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Flemming
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3-pound fryer and several extra parts (or 4 pounds breasts)
1 cup butter
1/2 cup flour
3 1/2 cups milk
3 ounces Swiss cheese, grated
2 ounces Cheddar cheese, grated
1 tbsp. monosodium glutamate
2 clove garlic, crushed
1 tsp. red pepper
1 8-ounce jar button mushrooms
2 14-ounce cans artichoke hearts

Directions:
Directions:
Boil chicken and remove meat from bones. Cut into bite size pieces. Melt butter in large boiler. Stir in flour. Slowly add milk, stirring constantly. Add cheese and seasonings. Stir until cheese is melted and sauce is bubbling (sauce will not be too thick). Add chicken, mushrooms and artichokes. Pour into large greased casserole. Bake for 30 minutes at 350. Freezes well.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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