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

Chicken, Artichoke and Rice Recipe

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

Lisa Lamb
Added: Tuesday, March 17, 2009


4 T. butter
4 chicken breasts
1 14 oz. can chicken broth
1 can artichoke hearts - drained
dash salt and pepper
1/4 c. flour
3/4 c. half and half
1/4 t. salt
1/4 t. pepper
1/2 c. parmesan cheese
1/2 t. dried rosemary

cut chicken in chunks and simmer in chicken broth on low - around 20 min.

spoon out chicken and place in 9x13 pan with drained artichokes (also cut up) lightly salt and pepper.

New pan - combine flour and melted butter. cook on medium for a few minutes. add half and half and chicken broth. cook until thickened. season with salt, pepper, and rosemary. melt in parmesan cheese. (may add mushrooms - my kids didn't want them)

pour over chicken and artichokes and bake 325 for about 30 minutes. (cover with foil)

serve over rice




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