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Chicken-Artichoke Casserole Recipe

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

Paula Mark


1 - 14 oz. can chicken broth
4 whole chicken breasts
1 - 14 oz. can artichoke hearts
6 tbsp. butter
1/4 c. flour
1/4 tsp. salt
1/4 lb. sliced mushrooms
1/2 tbsp. rosemary
1/8 tsp. pepper
1/4 c. hal and half
1/2 c. Parmesean cheese
2 tbsp. dry sherry

In dutch over, bring broth to a simmer over medium heat. Place chicken breasts in a single layer and poach until tender when pierced with a fork (about 15 minutes). Life chicken from broth and cool. Reserve 3/4 broth for sauce. When cooled, remove skin and bones for chicken. Arrange breasts in a 9 x 13" baking dish, overlapping slightly. Distribute artichoke heats over the chicken, set aside.

In a pan over medium heat, melt 4 tbsp. butter. Blend in flour (4 tbsp.), salt, pepper. Cook until bubbly. Gradually stir reserved broth and half and half. Cook stirring until mix boils and thickens. Add cheese, sherry, and rosemary until cheese is melted and sauce is smooth. Pour over chicken.

In frying pan over medium heat, melt 2 tbsp. butter and fry mushrooms. Pour over casserole. Refrigerate until the next day. Bake uncovered for 30 minutes at 325.




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