Chicken, Artichoke, and Broccoli Casserole

Step 1

Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.

Step 2

In a skillet over medium heat, melt 1 tablespoon butter.

Step 3

Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.

Step 4

Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).

Step 5

Add remaining butter to skillet and let melt over medium heat.

Step 6

Add in flour and blend.

Step 7

Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.

Step 8

Add in cheese and stir until smooth.

Step 9

Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.

Step 10

Pour sauce over the top.

Step 11

Cover and bake at 350° for 40 minutes or until bubbly.

Step 12

Stir and top with parmesan cheese.

Step 13

Bake uncovered for 5-10 minutes or until cheese melts.