Company Chicken 'n Artichokes

One of my favorite make-ahead dishes that serves a crowd and everyone loves! Don't be put off by the number of steps-it really is very simple. And the title is true-easily worthy of company.

• Ready In: 1 hr 45 mins
• Serves: 10-12

Ingredients

• 6  large  whole boneless skinless chicken breasts, halved
• 2 (14 1/2ounce) cans reduced-sodium chicken broth
• 2 (14 ounce) cans artichoke hearts, drained and quartered
• 2  tablespoons butter
• 12  ounces fresh mushrooms, sliced
• 1  large red bell pepper, diced
• 1⁄3 cup butter
• 1⁄2 cup flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup half-and-half
• 1⁄2 cup parmesan cheese, freshly grated
• 2  tablespoons dry sherry
• 1⁄2 teaspoon dried rosemary, crumbled

Directions

1. In large skillet, simmer chicken breasts, in a single layer, in chicken broth, covered until chicken is tender and juices run clear (approx. 20 min).
2. Remove chicken & cool slightly. Arrange in a 9x13 baking dish.
3. Reserve 1 1/2 cups chicken broth for sauce.
4. Spoon artichoke hearts over chicken.
5. In med. skillet, melt 2 tbsp butter;saute mushrooms and red pepper until all liquid has evaporated. Set aside.
6. In small saucepan, melt 1/3 cup margarine;blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half-and-half. Bring to a boil, stirring constantly;boil and stir 1 minute. Gradually stir in Parmesan cheese until melted. Stir in sherry & rosemary;pour sauce over chicken. Sprinkle mushrooms and red pepper evenly over sauce. Refrigerate, covered several hours or overnight.
7. To Bake: Heat oven to 325 degrees. Bake covered, 1 hour; uncover and bake until heated through (about 15 min.).