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Chicken Artichoke Casserole

Source of Recipe


Reader's Digest magazine



List of Ingredients



• 1 pound boneless, skinless chicken breasts, cut into 2-inch cubes
  
• 4 Tbsp butter, divided
  
• Salt and pepper to taste
  
• 1 package (9 ounces) frozen artichoke hearts, thawed (or one 14-ounce can water-packed artichoke hearts, drained and halved)
  
• ¼ cup all-purpose flour
  
• 1/8 tsp nutmeg
  
• 2 cups chicken broth
  
• 1 cup (4 ounces) shredded Cheddar cheese
  
• ¼ cup dry bread crumbs
  
• 1 Tbsp minced fresh savory (or 1 tsp dried savory)
  
• 1 Tbsp minced fresh thyme (or 1 tsp dried thyme)
  
• Hot cooked noodles or rice
  






Instructions



1. Heat oven to 350° F. Grease an 11x7x2-inch baking dish; set aside.
   Sauté chicken in 1 tablespoon butter in a skillet over medium-high heat until no longer pink. Season with salt and pepper. Arrange chicken and artichokes in prepared baking dish; set aside.
   
   
2. Melt remaining 3 tablespoons butter in a saucepan over medium-low heat. Stir in flour and nutmeg; cook until smooth. Gradually stir in broth. Bring to a boil; cook, stirring, 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
   
   
3. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, 25 to 35 minutes or until golden brown. Serve over noodles or rice.
   
   Serves 4 to 6