Thursday, September 11, 2014

Creamy Chicken Artichoke Casserole

It was a happy day when I discovered artichokes. A very happy day. Whether you boil them in water and then take them apart layer by layer, dipping them in melted butter or whether you bake them into a casserole like the one I am about to share--they are magical things.

I came across this recipe in one of my cookbooks and am in love with it. It is super easy and tastes like a masterpiece.

Creamy Chicken Artichoke Casserole

2 cups diced chicken (I use the meat off of a grocery store Rotisserie chicken)
1 (7.5 oz) can quartered artichoke hearts, drained (just get the kind canned in water, not the marinated ones.)
4 tbl butter
1/4 cup flour
3/4 cup light cream (or you can use whole milk for a sauce that is a little lighter)
3/4 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese
1/2 tsp dried rosemary

Directions: Preheat oven to 325 degrees. Spread the diced chicken and artichoke hearts in a pie pan or 8x8 inch square pan. Set aside.

Melt 4 tbl butter in a saucepan. Stir in flour until it is blended. Turn stove to medium heat and add the cream (or milk) and chicken broth and whisk constantly until thick. Stir in salt, pepper, Parmesan, and rosemary. Remove from heat.

Pour sauce over chicken and artichokes and bake for 20-30 minutes--until it is bubbly and the top starts to turn a little golden around the edges.

***Recipe adapted from The Essential Mormon Cookbook by Julie Badger Jensen

This is great served with steamed vegetables and angel hair pasta tossed in garlic salt and olive oil.

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