Chicken and Artichoke Casserole Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 lb fresh mushrooms, sliced 2 tablespoons butter 1 can chicken broth (or 14 oz. water with chicken bullion) 3 lbs. chicken breasts or tenders (enough to spread cover a 9 x 13 pan) 1 jar Cara Mia artichoke hearts, cut up 1/4 cup butter 1/4 cup flour 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 cup half and half 1/2 cup Parmesan cheese 1/2 teaspoon dried rosemary or Italian seasoning
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Directions: |
Directions:Sauté mushrooms in 2 tablespoons butter. Set aside. Cut chicken in strips (each breast in half or thirds) and put in chicken broth and cook 20 minutes. Remove from broth and save 3/4 cup of broth. Arrange chicken in a 9 x 13 glass pan, top with artichoke hearts. Melt 1/4 cup butter. Stir in flour, salt and pepper and cook until smooth. Gradually wisk in saved broth and half and half. Cook and wisk as mixture boils and thickens. Blend in cheese and seasoning. Pour over artichokes and sprinkle mushrooms over sauce. Bake at 325 degrees for 30 minutes. |
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Number Of
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Number Of
Servings:seven |
Personal
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Personal
Notes: (Mark’s favorite)
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