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Chicken and Artichoke Casserole Recipe

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

Lorna Brower
Added: Tuesday, December 6, 2005


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

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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Personal Notes:
Personal Notes:
(Mark’s favorite)




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