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Chicken Artichoke Casserole

Chicken Artichoke Casserole
Cuisine: Various Central American

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Chicken Artichoke Casserole ingredients

  • 1 lb Bonless Skinless Chicken Breast Cut into to 2 inch cubes
  • 4 T Butter or margarine divided
  • Salt and pepper to taste
  • 1 9 oz Frozen artichoke hearts or 1 can 14 oz water packed artichoke hearts, drained and halved
  • 2483527⁄624973141 c All-purpose flour
  • 2483527⁄624973141 t Ground nutmeg
  • 2 c chicken broth
  • 1 c =4oz shredded cheddar chees
  • 2483527⁄624973141 c Bread crumbs
  • 1 T minced fresh savory or 1 tsp dried savory
  • 1 T Minced fresh thyme or 1 tsp dried thyme

Cooking Chicken Artichoke Casserole

1. In a skillet, saute chicken in 1 Tbls butter until no longer pink.
2. Seasoni with salt and pepper.
3. Place chicken and artichokes in a greased 11 x 7 in. x 2" baking dish.
4. set aside.
5. In a saucepan, melt the remaining butter.
6. Stiri in the flour and nutmeg until smooth.
7. Gradually add the broth.
8. Bring to a boil, cook and stir for 2 minutes or until thickened and bubly.
9. Stif in cheese until melted, spoon over the chicken.
10. Combine the bread crumbs, savory and thyme, sprinkle over the chicken.
11. Bakei uncovered at 350 degrees for 25-35 minutes or until golden brown.
12. Serve over noodles or rice Yeilds 4-6 servings.


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