Hoooray! We have been eager for this delicious recipe served at Britney's baby shower hosted by Aunt Julie. It was so delicious and we all raved! What a sensational celebration we had thanks to the Clements family!
Chicken and Artichoke Casserole
1/2 lb. fresh mushrooms, sliced
2 T. butter
1 can (14 oz.) chicken broth
4 chicken breasts, boneless and skinless (3 lbs.)
1 can (14 oz.) artichoke hearts (in water), drained
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup light cream (half and half)
1/2 cup Parmesan cheese
1/2 tsp dried rosemary, crushed
Saute mushrooms in 2 T. butter until golden brown. Set aside. Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Cool chicken. Arrange chicken slightly overlapping in 8"x12" casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, and rosemary Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield: 6 to 8 servings.
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1 comment:
I made this last week and it is great. I think it would be best with thin chicken breasts like you buy frozen at Costco. Mine were thick and seemed a little dry. My sause also became too thick. I would make it at least slightly runny. Let me know what you think?
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