Chicken, Artichoke, and Broccoli Casserole |
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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This is a homey, comforting casserole that I thought was great. Ingredients:
4 cups broccoli florets |
4 tablespoons butter or 4 tablespoons margarine, divided |
12 ounces mushrooms, sliced |
4 tablespoons all-purpose flour |
2 1/2 cups chicken stock or 2 1/2 cups canned low sodium chicken broth |
1 teaspoon dijon mustard |
1/2 teaspoon dried thyme |
1/2 teaspoon salt, to taste |
pepper |
1 cup grated cheddar cheese |
4 cooked chicken breast halves, cut into bite-size pieces |
1 (14 ounce) can quartered artichoke hearts, drained |
fresh grated parmesan cheese |
Directions:
1. Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
2. In a skillet over medium heat, melt 1 tablespoon butter.
3. Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
4. Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
5. Add remaining butter to skillet and let melt over medium heat.
6. Add in flour and blend.
7. Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
8. Add in cheese and stir until smooth.
9. Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
10. Pour sauce over the top.
11. Cover and bake at 350° for 40 minutes or until bubbly.
12. Stir and top with parmesan cheese.
13. Bake uncovered for 5-10 minutes or until cheese melts.
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