This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
Chicken Artichoke Casserole
Chicken Artichoke Casserole
Prep Time
20 min
Cook Time
25 min
Yield
4-6 servings
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
- 4 tablespoons butter, divided
- Salt and pepper to taste
- 1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 cups chicken broth
- 1 cup 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
Directions
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside.
- In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
- Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
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