Chicken Artichoke Casserole

Chicken Artichoke Casserole

Ingredients

  1. 4 chicken breasts
  2. ¼ cup (½ stick) Danish Creamery Butter
  3. 3 Tablespoons all-purpose flour
  4. 1 cup chicken broth
  5. ½ cup white wine (or additional ½ cup chicken broth)
  6. 1 cup shredded Monterey Jack
  7. 1 (13 ¾ oz.) can artichoke hearts, drained
  8. 1 cup sliced mushrooms
  9. ⅓ cup thinly sliced green onions

Directions

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Melt 1 Tablespoon butter in a 9" x 13" baking pan. Add chicken breasts to pan and bake for 30 minutes.

  3. Step 3

    In a medium saucepan, melt remaining 3 Tablespoons butter. Add flour and stir until well blended. Add chicken broth and wine. Cook, stirring constantly over medium high heat, until sauce thickens and bubbles. Add and stir into the sauce: cheese, drained artichoke hearts, mushrooms and green onions.

  4. Step 4

    Remove chicken from oven. Pour off excess liquid. Cover chicken breasts with sauce and bake 30 minutes more. Serve over rice.

Source: Challenge Home Economist

Ratings & Reviews

Add a Review

More information about text formats

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.