Chicken and Artichoke Casserole
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (793.78 g) can artichoke hearts, drained (we like them quartered)
- 4 chicken breasts, cooked and cubed
- 453.59 g mushroom, fresh (halved or quartered if large)
- 59.16 ml butter
- 36.97 ml flour
- 2.46 ml salt
- 1.23 ml pepper
- 0.25 ml cayenne pepper
- 236.59 ml half-and-half cream
- 14.79 ml Worcestershire sauce
- 59.14 ml dry sherry
- 59.14 ml parmesan cheese, grated
directions
- Preheat the oven to 350°F.
- Lightly grease a shallow baking dish.
- Place artichokes in the dish; top with the cooked chicken.
- In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
- Melt remaining butter in a saucepan.
- Stir in flour, salt, pepper and cayenne to form a smooth paste.
- Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
- Stir in Worcestershire Sauce and Sherry.
- Pour over casserole and sprinkle with Parmesan. Bake uncovered for 30 minutes or until heated through and bubbling.
- Nice with brown or white rice and a green salad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delightfully different from other chicken casseroles. I made this just as written, but used fat free half and half. It was still very rich and creamy. This is great for using leftover chicken or turkey. I think it could really benefit from some garlic and onions. I will add them next time I make this. Thanx for posting.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.