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Chicken Artichoke Casserole Recipe

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This recipe for Chicken Artichoke Casserole is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs Chicken, cooked, trimmed and diced
2 T Butter
1/4 C Flour
1 1/2 C Heavy Cream (I've been using 2 cups)
5 oz White Cheddar, shredded (I usually use a whole pound)
1/2 T Seasoning Salt
1/2 tsp Cayenne Pepper (or to taste)
1 can quartered Artichoke Hearts (I usually dice them up even further)
1 1/2 C Mushrooms, quartered
2 T Lemon Juice
1/2 T minced Garlic
Directions:
Directions:
Cook chicken, chop mushrooms, grate cheese, get all other ingredients ready, including the buttered casserole dish that you will be baking this in. Toss the mushrooms in the lemon juice. Preheat oven to 350º. In a saucepan (one big enough to put ALL ingredients in), cook flour and butter to make a roué (medium heat at the highest -- stirring constantly till the color of peanut butter)
Turn off heat -- pour in cream VERY SLOWLY, stirring as you add it. Add seasonings and cheese (I usually save some to sprinkle on top). Let cheese melt (I usually turn the stove back on to speed this along). Add chicken, mushrooms, and artichokes. Stir till covered in sauce. Pour into buttered casserole dish, sprinkle with leftover cheese. Bake 15-30 minutes till hot and bubbly.

 

 

 

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