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Cheesy Chicken Artichoke Bake




Source of Recipe


internet






List of Ingredients



• 1 (14 oz) can chicken broth
  
• 1 1/2 lbs boneless, skinless chicken breasts
  
• 1/4 cup chopped onion
  
• 1 garlic clove, minced
  
• 3/4 cup evaporated milk
  
• 2 T cornstarch
  
• 2 T dry white wine
  
• 1/3 cup parmesan cheese
  
• 1/2 tsp dried rosemary
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 1 (14 oz) can artichoke hearts with juice
  
• 2 cups fresh sliced mushrooms
  






Instructions



1. Simmer broth in large skillet. Add chicken, cover and simmer 15-20 minutes.
   
2. Reserve 3/4 cup broth. Shred chicken in bite-size pieces and set aside.
   
3. Lightly spray unheated medium saucepan. Add onion and garlic. Cook over medium heat until tender and translucent. Stir in reserved broth and milk. Stir together cornstarch and wine until smooth. With wire whisk stir in cornstarch mixture to broth mixture. Boil; reduce heat; cook 1 minute. Stir in parmesan cheese, rosemary, salt and pepper. Cook and stir until cheese is melted.
   
4. Preheat oven to 350 degrees. Spray 2 qt casserole. Place chicken in dish. Drain artichokes; reserve juice. Cut in half and arrange around chicken. Pour cheese over. Bake 25-30 minutes. Put 2 T artichoke liquid in skillet. Add mushrooms and cook till done. Before serving casserole, top with mushrooms.
   






Final Comments


Serves: 6