Chicken Artichoke Casserole
- Yield servings
A cheesy casserole of chicken and artichoke hearts served with baked rice.
Ingredients
- Chicken Artichoke Casserole:
- 1/2 pound sliced fresh mushrooms
- 6 tablespoons butter, divided
- 4 -- boneless, skinless chicken breasts
- 1 -- (14-ounce) can chicken broth
- 1 -- (7 1/2-ounce) can artichoke hearts, drained
- 1 dash salt
- 1/4 cup flour
- 3/4 cup cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- Baked Rice:
- 1 cup long-grain white rice
- 1/2 cup butter
- 1 cup beef consomme
- 1 cup water
- 1/2 pound mushrooms
- 1/4 cup slivered almonds
- 2 tablespoons butter
Instructions
- Chicken Artichoke Casserole: Saute mushrooms in 2 tablespoons of butter for about 2 minutes; set aside. Drop chicken into simmering chicken broth. Cook over low heat about 30 minutes. Drain, reserving 3/4 cup broth. Cut chicken into cubes. Place cubed chicken and artichoke hearts in a greased 8 x 8-inch pan. Lightly salt.
- In a saucepan, melt 4 tablespoons of butter. Stir in flour. Add cream and 3/4 cup of chicken broth, stir constantly over medium heat until thickened. Stir in 1/4 teaspoon salt, pepper and Parmesan cheese. Pour over chicken, bake at 325F for 30 minutes. Remove from oven and sprinkle sauteed mushrooms over the top. Serve with baked rice
- Baked rice: Brown rice in 1/4 cup melted butter. Stir in beef consomme and water. Cover and bake 1 hour at 300F in greased bake dish. Saute mushrooms in 2 tablespoons of butter. Add mushrooms and almonds.
