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Chicken and Artichoke Casserole Recipe

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

Contributor:  
Contributor:  
Betty Rand
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Two 3 lb fryers
1 lb margarine
1 c sifted flour
7 c milk
1/4 c cheddar cheese
5 oz Gruyere cheese
2 small buds garlic
2 T Accent
1 small can tomato sauce
1 T salt
1 T cayenne pepper
Five 6 oz cans mushrooms
Five cans artichoke hearts

Directions:
Directions:
Boil chicken until well done (season while cooking with salt, pepper, spices, onion, celery, etc). Cool, debone, leaving in large pieces.

Make cream sauce the thickness of custard by melting oleo in a deep saucepan, adding flour and cooking until well blended. Add milk, stirring constantly to prevent lumping and continue cooking until sauce thickens.

In a small saucepan, melt cheddar cheese and Gruyere cheese in tomato sauce. Add to this sauce; crushed garlic, Accent, salt and cayenne pepper.

Combine cheese sauce with cream sauce and blend thoroughly.

Arrange drained artichoke hearts, deboned chicken pieces and mushrooms in a shallow, buttered casserole. Pour sauce over all and bake at 350 for 35 minutes.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
This recipe freezes well in four 8" square foil pans. Four or five cups of crab, lobster or shrimp may be subsituted for chicken. May be served over Chinese noodles.

 

 

 

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