Chicken Artichoke Casserole Recipe

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch cubes

4 tablespoons butter, divided

Salt and pepper to taste

1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained

1/4 cup all-purpose flour

1/8 teaspoon ground nutmeg

2 cups chicken broth

1 cup (4 ounces) shredded cheddar cheese

1/4 cup dry bread crumbs

1 tablespoon minced fresh savory or 1 teaspoon dried savory

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

Hot cooked noodles or rice

Directions for Chicken Artichoke Casserole Recipe

- Turn oven on to 350 degrees

- In a pan, saute the chicken until browned

- Season with the pepper and salt

- In a casserole dish add the chicken and artichokes

- In a pan, melt the butter and stir in the flour and nutmeg

- Add in the broth and bring to boil

- Cook for a couple minutes until thickened

- Stir in the cheese

- Pour mixture into casserole dish

- Top with bread crumbs

- Cook for 35 minutes

This creamy chicken artichoke casserole dish is so easy to prepare that it's perfect for serving to guests for lunch or supper

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Chicken Artichoke Casserole

4 chicken breast halves, boneless, skinned

4 tablespoons butter

8 ounces sliced fresh mushrooms

1 jar (14oz) marinated artichokes, drained

2 tablespoons flour

1 1/2 cups chicken broth

Brown the chicken lightly in the butter. Transfer the chicken to a baking dish. Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces. Place drained artichoke hearts on the chicken pieces. Add flour to the remaining butter and stir to blend. Add broth and cook until thickened; pour over chicken. Bake the casserole at 350 degrees for about 45 minutes

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