Saturday, July 30, 2011

Chicken Artichoke Casserole

Recipe Taken From:
Virgina Fare Cookbook

8 chicken breast halves, cooked and cubed
1 stick of butter
6 tablespoons all-purpose flour
2 cups milk
Salt and pepper
1 1/2 cups grated Parmesan cheese
1 cup white wine
1 1/2 cups chicken stock
2 cups marinated artichoke hearts, drained and sliced

Preheat oven to 350 degrees. Place chicken in a large shallow baking dish. Melt butter in a medium saucepan. Add flour; mix well.
Whisk in milk. Season with salt and pepper. Heat mixture until thickened.
Add parmesan cheese and wine to cream sauce. Stir in enough chicken stock to make the sauce thick and creamy.
Gently fold in artichokes. Pour sauce over chicken. Cover and bake for 1 hour.

Notes & Tips:
Makes 8 servings. You can add chopped bell peppers and one jar sliced pimientos for a more colorful presentation. I used part whipping cream and part skim milk. Also, I made the mistake of putting raw chicken in, instead of cooked. It looked mine WAY longer to cook than it calls for I was at 1.5-2 hours instead...duh Danielle. Geez. You can also crumble Ritz cracker over the top and uncover for the last 5-10 minutes.

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