Chicken, Artichoke, and Broccoli Casserole

Name: Chicken, Artichoke, and Broccoli Casserole
Prep time: 1 min
Cook time: 50 min
Total time: 1 min
Ingredients: 4 cups broccoli florets; 4 tablespoons butter or 4 tablespoons margarine, divided; 12 ounces mushrooms, sliced; 4 tablespoons all-purpose flour; 2 1/2 cups chicken stock or 2 1/2 cups canned low sodium chicken broth; 1 teaspoon Dijon mustard; 1/2 teaspoon dried thyme; 1/2 teaspoon salt, to taste; pepper; 1 cup grated cheddar cheese; 4 cooked chicken breast halves, cut into bite-size pieces; 1 (14 ounce) can quartered artichoke hearts, drained; fresh grated parmesan cheese

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Prep Time: 1 hours

Cook Time: 50 minutes

Total: 1 hours, 50 minutes

Servings: 8

Author : ratherbeswimmin

poultry meat oven

Chicken, Artichoke, and Broccoli Casserole

Instructions

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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.

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