In a large pot, combine the chicken broth, 2 teaspoons salt, fennel, and onions. Place chicken in the pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer about 1 hour or until chicken is tender and completely cooked. Remove chicken from liquid and place on a cooling rack set on a baking sheet to cool. Reserve the cooking liquid for another use.
Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add 1/4 of the mushrooms. Sauté, stirring occasionally, until they are golden brown, about 10 minutes, then remove from pan. Season well with salt and freshly ground black pepper and set aside. Cook remaining mushrooms in 3 more batches, using 1 tablespoon of butter per batch.
When the chicken is cool enough to handle, remove skin and cut meat into 1-inch cubes. Discard skin and bones, and reserve meat.
Heat oven to 375°F Combine half-and-half and milk in a medium saucepan. Bring to a simmer over medium-low heat. Reduce heat to low to keep warm.
In a large Dutch oven or heavy-bottomed pot that is wider than it is tall, melt 10 tablespoons of butter over medium heat. When it foams, add leek and garlic, and cook until softened, about 2 minutes. Season with salt.
Sift flour over the leek mixture and stir to combine. Cook, stirring constantly, until flour is well incorporated and has lost its raw flavor, about 3 minutes. Remove from heat; slowly add heated half-and-half and milk, stirring constantly until smooth. Return to stove over medium heat and cook sauce until it simmers and begins to thicken, about 3 minutes. Remove from heat and add the hot sauce, Parmigiano-Reggiano, Emmenthaler, and chopped thyme; stir until cheese melts.
Stir in the reserved chicken and mushrooms, and the frozen artichoke hearts; taste mixture and adjust seasoning if necessary.
Butter a 13-by-9-inch baking dish. Spread the chicken-and-artichoke mixture in an even layer, sprinkle with breadcrumbs, and bake, uncovered, until the edges are bubbling, breadcrumbs are browned, and casserole is heated through, about 30 minutes. Allow casserole to sit for 5 minutes before serving.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.11 Kcal (1432 kJ)
Calories from fat	207.65 Kcal
		% Daily Value*
Total Fat	23.07g	35%
Cholesterol	137.19mg	46%
Sodium	519.52mg	22%
Potassium	851.01mg	18%
Total Carbs	19.66g	7%
Sugars	2.72g	11%
Dietary Fiber	1.88g	8%
Protein	16.98g	34%
Vitamin C	11.6mg	19%
Vitamin A	1.3mg	43%
Iron	110.7mg	615%
Calcium	184.8mg	18%

Amount Per 100 g
Calories	76.99 Kcal (322 kJ)
Calories from fat	46.73 Kcal
		% Daily Value*
Total Fat	5.19g	35%
Cholesterol	30.87mg	46%
Sodium	116.92mg	22%
Potassium	191.53mg	18%
Total Carbs	4.43g	7%
Sugars	0.61g	11%
Dietary Fiber	0.42g	8%
Protein	3.82g	34%
Vitamin C	2.6mg	19%
Vitamin A	0.3mg	43%
Iron	24.9mg	615%
Calcium	41.6mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Curried Pear Soup

Butter, Pears, peeled cored and diced, Onion, diced and 11 more..
Ragout of Veal

Boneless veal tip round roast, trimmed, Paprika and 13 more..
Potato-Leek Gratin

Butter, Leeks, thinly sliced, Garlic cloves, minced and 8 more..
Pompano in a Foil Bag

Unsalted butter, divided, Diced yellow onion and 11 more..
Potato-Fennel Gratin

Fennel bulbs, Yellow onion, thinly sliced, Olive oil and 7 more..
Artichoke Dip

Butter, Flour, Milk, Salt, Pepper, Ground nutmeg and 5 more..
Wild Rice with Apples

Butter, divided, Chopped pink lady apple, Chopped leek and 9 more..
French Onion Soup

Unsalted butter, Olive oil and 12 more..
Turkey Breast and Gravy

Unsalted butter, Onion, chopped medium and 12 more..
Carrot Soup with Thyme and Fennel

Butter, Carrots, peeled, chopped, Chopped onion and 6 more..
Creamy Rice Casserole

Unsalted butter (3/4 stick) and 14 more..