Chicken and Artichoke Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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DH and I love this casserole served with rice and a green salad. It's a bit rich so we don't eat it very often. We found it in the Jr League of Cincinnati's River Feast . Ingredients:
2 (14 ounce) cans artichoke hearts, drained (we like them quartered) |
4 chicken breasts, cooked and cubed |
1 lb mushroom, fresh (halved or quartered if large) |
4 tablespoons butter |
2 1/2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 dash cayenne pepper |
1 cup half-and-half cream |
1 tablespoon worcestershire sauce |
1/4 cup dry sherry |
1/4 cup parmesan cheese, grated |
Directions:
1. Preheat the oven to 350°F.
2. Lightly grease a shallow baking dish.
3. Place artichokes in the dish; top with the cooked chicken.
4. In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
5. Melt remaining butter in a saucepan.
6. Stir in flour, salt, pepper and cayenne to form a smooth paste.
7. Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
8. Stir in Worcestershire Sauce and Sherry.
9. Pour over casserole and sprinkle with Parmesan. Bake uncovered for 30 minutes or until heated through and bubbling.
10. Nice with brown or white rice and a green salad.
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