Chicken and Artichoke Casserole



“You must not rob your family of time that belongs to them.” — President Gordon B. Hinckley

This is an old-timer’s recipe from decades past.  It’s a delicious classic.

Serves 4-6.

  • 1/2 pound fresh mushrooms sliced
  • 2 T butter
  • 1 14-oz. can chicken broth
  • 4 chicken breasts (about 3 lbs.), boneless, skinless
  • 1/4 cup butter (1/2 stick)
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup half and half cream
  • 1/2 cup Parmesan Cheese
  • 1/2 teaspoon dried rosemary
  • 1 can (14 oz.) artichoke hearts, drained

Saute mushrooms in butter, set aside.  In broth, simmer chicken breasts for about 20 minutes or until tender.  Strain broth, measure 3/4 cup and set aside.

Melt 1/4 cup butter in saucepan and stir in flour, salt and pepper.

Layer chicken in 8×12-inch casserole dish.  Top with drained artichoke hearts. Arrange sauteed mushrooms over chicken.  Pour sauce over mushrooms.

Bake at 325 for 30 minutes.  Serve hot.

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