Chicken and Artichoke Heart Casserole: Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
5 chicken breast halves
1/2 lb. mushrooms
1 cube and 2 Tbsps. butter
2/3 cup flour
2/3 tsp. salt
1 (14 oz.) can artichoke hearts, drained
1/3 tsp. pepper
2 cups chicken broth
1 1/2 cups half and half
1 1/3 cup Parmesan cheese, grated
1 tsp. dried rosemary
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Directions: |
Directions:Cook chicken breasts in broth. Saute mushrooms in 2 tablespoons butter until golden brown. Separate chicken in lengthwise strips and lay in bottom of 9 X 13 inch pan. Put artichoke hearts over chicken (cut hearts in fourths).
In a pan, melt 1 cube (1/2 cup) butter or margarine; gradually stir in flour, salt, and pepper until smooth. Gradually stir in chicken broth and half & half. Stir as sauce boils and thickens. Blend in Parmesan cheese and rosemary. pour sauce over chicken and hearts. Bake at 325 degrees F. or 160 degrees C. for 45 minutes to 1 hour. Makes 6 to 8 servings.
Serve with rice or noodles. Can be refrigerated overnight. Bake longer if chilled.
Bon Appetit! |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:a bit |
Personal
Notes: |
Personal
Notes: This is one of my Aunt Esther's recipes, who is a fabulous cook. I love artichokes and cream sauce. The added rosemary to it, makes it a wonderful chicken sauce to have with rice or noodles.
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