Mediterranean Baked Chicken
A great casserole with sun-dried tomatoes and artichoke hearts. Easy to prepare in your oven. Goes nicely with a loaf of Italian bread and a glass of wine.
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INGREDIENTS
Nutrition- 6
- 1⁄4cup butter
- 3
- 1⁄4
- 1(14 1/2 ounce) can chicken broth
- 3cups sliced fresh mushrooms
- 4ounces shredded swiss cheese
- 3cups chopped cooked chicken
- 1(6 ounce) jar marinated artichoke hearts, drained
- 1⁄2
- 2tablespoons chopped fresh flat-leaf parsley
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DIRECTIONS
- Preheat oven to 375F.
- Lightly butter a 2-quart casserole dish and set aside.
- Cook rotini according to package directions and drain.
- Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
- Whisk in the chicken broth gradually.
- Add the mushrooms and bring to a boil.
- Cook, stirring, until the mixture thickens, 3-4 minutes.
- Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
- Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
- Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
- Serve garnished with more chopped parsley if you like.
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