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For a great meal, serve this casserole over rice or noodles.
Prep time: 35 minutes
Baking time: 25 to 35 minutes
You Will Need
1 pound boneless skinless chicken breasts, cut into 2-inch cubes
4 tablespoons butter or margarine, divided
Salt and pepper to taste
1 package (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/4 cup all-purpose flour
1/8 teaspoon 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
What to Do
1. Heat oven to 350°F. Grease an 11 x 7 x 2-inch baking dish; set aside.
2. Sauté chicken in 1 tablespoon butter in a skillet over medium-high heat until no longer pink. Season with salt and pepper. Arrange chicken and artichokes in prepared baking dish; set aside.
3. Melt remaining 3 tablespoons butter in a saucepan over medium-low heat. Stir in flour and nutmeg; cook until smooth. Gradually stir in broth. Bring to a boil; cook, stirring, 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
4. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, 25 to 35 minutes or until golden brown. Serve over noodles or rice.
Serves: 4-6
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