For a great meal, serve this casserole over rice or noodles.

Ingredients

• 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

How to make it  1 hour, 10 minutes



• 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.