Chicken Casserole Recipes: Chicken Artichoke Casserole by Recipe Cottage

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	Chicken Artichoke Casserole

		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.