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Chicken Artichoke Casserole

Source of Recipe

Karen M. @ Cooking Light Magazine website


List of Ingredients

2 whole chicken breasts
1 (10 oz.) pkg. frozen artichoke hearts
1/3 c. butter
1/3 c. flour
2 ½ c. chicken broth
¼ c. dry white wine or vermouth
4 c. shredded sharp Cheddar cheese
2 T. chopped green onions
¼ c. freshly grated Parmesan cheese
1 c. dry bread crumbs
1 t. dried thyme
2 T. freshly grate Parmesan cheese



Recipe

Place chicken breast in a large pot, cover with water, bring to a boil and simmer 30 minutes or until done. Remove chicken. Cool, bone, skin and cut into large chunks. Cook artichoke hearts according to package directions, drain well and pat dry. Layer chicken chunks and artichoke hearts in the bottom of 9X13” baking dish.

In a medium saucepan, melt butter, blend in flour, then gradually add chicken broth. Stirring constantly, heat to boiling and cook until thickened. Remove from heat and add wine, Cheddar cheese, green onion and ¼ c. Parmesan. Blend until smooth.

Pour sauce over chicken and artichokes. In a small bowl, combine bread crumbs, thyme and 2 t. Parmesan. Sprinkle over sauce. Bake uncovered at 350 degrees for 20-25 minutes or until bubbly.

Serves 6 – 8.