Chicken Artichoke Heart Casserole and The Irresistible Table – Melissa K. Norris

Chicken Artichoke Heart Casserole and The Irresistible Table

By Melissa Norris | Main Dish

Feb 15

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I love making my family’s meal time special with home-cooked nutritional food. I believe spending time together around the table promotes a bonded family and makes each person feel important and valued.

When author Mary DeMuth announced her cookbook, The Irresistible Table,
was releasing, I eagerly awaited my early copy of the book. Mary’s a Christian author who shares the same belief as I do and talks about it in her new book. I’m excited to share with you one of her recipes. I know it was the first recipe I tried, but not the last.

Chicken Artichoke Heart CasseroleChicken Artichoke Heart Casserole Irresistible Table by Mary DeMuth @MelissaKNorris

4 whole chicken breasts

1 14 ounce can artichoke hearts, drained (I used marinated-Melissa)

1/3 cup butter (I will use less-Mary)

1/3 cup flour (I will use less, more like 1/4 cup-Mary)

2 1/2 cups chicken broth

1/4 cup white wine

4 cups shredded cheddar cheese

2 Tbsp. green onions

1/4 cup Parmesan cheese, grated

1 cup bread crumbs (I cut up my own from my 5 minute a day Artisan bread recipe-Melissa)

 

Sauté chicken breasts in a little olive oil until done. Cut into large chunks. Layer chicken and artichokes in a 9×13 pan. Melt butter in medium sauce pan, add flour to create a roux. (For instructions on how to make a roux and sauce go here.)Add chicken broth and stir until thickened and combined. Add wine and cheddar and onions over low heat. Stir until melted. Pour sauce over casserole. Combine bread crumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta. 

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Chicken Artichoke Heart Casserole and The Irresistible Table

  • Author: MelissaKNorris
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 to 10

Ingredients

  • 4 whole chicken breasts
  • 1 14 ounce can artichoke hearts, drained (I used marinated-Melissa)
  • 1/3 cup butter (I will use less-Mary)
  • 1/3 cup flour (I will use less, more like 1/4 cup-Mary)
  • 2 1/2 cups chicken broth
  • 1/4 cup white wine
  • 4 cups shredded cheddar cheese
  • 2 Tbsp. green onions
  • 1/4 cup Parmesan cheese, grated
  • 1 cup bread crumbs

Instructions

  1. Sauté chicken breasts in a little olive oil until done. Cut into large chunks. Layer chicken and artichokes in a 9×13 pan. Melt butter in medium sauce pan, add flour to create a roux.
  2. Add chicken broth and stir until thickened and combined. Add wine and cheddar and onions over low heat. Stir until melted. Pour sauce over casserole.
  3. Combine bread crumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta.

 

What’s your favorite memory of eating together around the table? Did you have any traditions around the dinner table?

About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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