Chicken Artichoke Heart Casserole and The Irresistible Table
Servings: 8 to 10
Ingredients
- 4 whole chicken breasts
- 1 14 ounce can artichoke hearts drained (I used marinated-Melissa)
- ⅓ cup butter I will use less-Mary
- ⅓ cup flour I will use less, more like ¼ cup-Mary
- 2 ½ cups chicken broth
- ¼ cup white wine
- 4 cups shredded cheddar cheese
- 2 Tbsp. green onions
- ¼ cup Parmesan cheese grated
- 1 cup bread crumbs
Instructions
- 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.
- 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.
