Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Artichoke Casserole




Source of Recipe


Taste of Home






List of Ingredients



• 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  
• 4 tablespoons butter or margarine, divided
  
• Salt and pepper to taste
  
• 1 (9 ounce) package frozen artichoke hearts, thawed
  
• 1/4 cup all-purpose flour
  
• 1/8 teaspoon ground nutmeg
  
• 2 cups chicken broth
  
• 1 cup shredded Cheddar cheese
  
• 1/4 cup dry bread crumbs
  
• 1 tablespoon minced fresh savory
  
• 1 tablespoon minced fresh thyme
  
• Hot cooked noodles or rice
  






Instructions



1. In a 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. x 2-in. baking dish; set aside.
   
2. In a 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. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.
   






Final Comments


Yield: 4 servings