Chicken Artichoke Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.Diane Hixon, Niceville, Florida Ingredients:
1 pound boneless skinless chicken breasts, cut into 2-inch cubes |
4 tablespoons butter, divided |
salt and pepper to taste |
1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon ground nutmeg |
2 cups chicken broth |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup dry bread crumbs |
1 tablespoon minced fresh savory or 1 teaspoon dried savory |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
hot cooked noodles or rice |
Directions:
1. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. baking dish; set aside.
2. In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
3. Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice. Yield: 4-6 servings.
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