Chicken Artichoke Casserole
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4-6 servings.
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
Ingredients
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1 pound boneless skinless chicken breasts, cut into 2-inch cubes
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4 tablespoons butter, divided
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Salt and pepper to taste
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1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
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1/4 cup all-purpose flour
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1/8 teaspoon ground nutmeg
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2 cups chicken broth
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1 cup shredded cheddar cheese
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1/4 cup dry bread crumbs
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1 tablespoon minced fresh savory or 1 teaspoon dried savory
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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Hot cooked noodles or rice
Directions
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1.
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.
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2.
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.
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3.
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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