Chicken Artichoke Casserole
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
4-6 Servings
Ingredients
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter, divided
Salt and pepper to taste
1 package (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts,rinsed, drained and halved
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1/4 cup dry bread crumbs
1 tablespoon minced fresh savory or 1 teaspoon dried savory
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
Hot cooked noodles or rice
Directions
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. baking dish; set aside.
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° for 25-35 minutes or until golden brown. Serve over noodles or rice. Yield: 4-6 servings.
Chicken Artichoke Casserole published in Taste of Home April/May 1999, p41 Beth Layman :)
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