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Chicken Artichoke Casserole
Makes 6 servings

14 oz chicken broth
4 large chicken breasts
1 can artichoke hearts
6 tablespoons butter
1/4 cup flour
salt and pepper
3/4 cup half and half
1/2 cup Parmesan cheese
2 tablespoons sherry
1/4 pound mushrooms
1/2 teaspoon rosemary

In frying pan with a lid, or a Dutch oven, bring chicken broth to
simmering over medium heat. Place chicken breasts in a single layer,
cover and poach until meat is tender when pierced with a fork (about
15 minutes). Remove chicken from broth, reserve 3/4 cup of the
broth for sauce. In a shallow casserole (8" x 12"), arrange chicken
breasts, slightly overlapping; distribute drained artichoke hearts
in casserole. Cover and refrigerate.

In a saucepan over medium heat, melt 4 tablespoons of the butter
or margarine; stir in flour, salt, and pepper until smoothly blended.
Gradually stir in the reserved chicken broth and the half-and-half.
Cook, stirring constantly, until mixture boils and is thickened.
Sir in the Parmesan, sherry and rosemary until cheese is melted
and mixture is blended. Cover and refrigerate.

In a frying pan over medium heat, melt remaining 2 tablespoons
butter or margarine. Add mushrooms and saute until golden. Transfer
mushrooms to a small dish; cover and refrigerate.

Shortly before serving, stir sauce over low heat; then pour over
chicken and artichoke hearts so that artichoke hearts are well
covered. Distribute mushrooms over the casserole. Bake, uncovered,
at 325 degrees for 30 minutes or until heated through.


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