Fab Chicken and Artichoke Casserole

Deanne Evans

I served this at my last Book Club luncheon and everyone loved it!!! It's now my favorite "company recipe."

1/2 lb. sliced fresh mushrooms (I like 1 lb.)

4 boneless, skinless chicken breasts (I used Costco rotisserie chicken)

1 (14 oz.) can chicken broth

2 (14 oz.) cans artichoke hearts, drained (I only  like Trader Joe’s)

Dash salt

1 square butter

½ cup flour

1 ½ cups light cream (half and half)

½ tsp. salt

¼ tsp. pepper

1 ¼ tsp. dried rosemary

1 brimming cup grated Parmesan cheese

Sauté mushrooms in 2-3 Tbsp. butter; set aside. Cook chicken breasts in simmering chicken broth over low heat for about 30 minutes or until cooked through. Drain broth and reserve it. Cut chicken into cubes (I pull chicken apart into bite-sized pieces). Place cubed chicken in bottom of greased 9 X 13 pan; lightly salt. Arrange quartered artichoke hearts over the chicken. In a saucepan, melt butter and stir in flour until well blended. Gradually add light cream and can of chicken broth. Cook and stir constantly over medium heat until thickened. Stir in salt and pepper, rosemary, and Parmesan cheese.  (If needed, add some reserved chicken broth or cream to attain desired consistency.)  Pour over the chicken and artichokes and bake at 325 degrees for 30 minutes. Remove from oven and garnish with sautéed mushrooms over the top of the casserole.  Could serve it over rice.....