Savory Artichoke Chicken Casserole

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 chicken breasts, boneless, skinless, washed, patted dry then diced
• salt and pepper, to taste, do not be shy
• 2 tablespoons butter
• 1 onion, small, sliced
• 1/2 cup cremini mushroom, sliced
• 1/4 cup dry wine
• 2 tablespoons dry sherry
• 1 cup vegetable broth
• 3 tablespoons flour
• 1 teaspoon rosemary
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon parsley
• 1/4 teaspoon tarragon (optional)
• 1/4 teaspoon sage (optional)
• 2 (6 1/2 ounce) jars artichoke hearts, marinated, drained
• 6 green onions, sliced
• 1/4 cup parmesan cheese, shredded
• 1 cup cheddar cheese, sharp, shredded

Recipe

• 1 sprinkle chicken pieces with salt & pepper, sauté in butter until all sides of chicken pieces are seared. add onion, sauté until translucent, then add mushrooms & cook another 3-4 minutes. stir in the wine, sherry and vegetable broth, heat through.
• 2 mix flour and spices. remove ½ c liquid from the chicken mix. with small whisk or fork combine reserved liquid with flour mix until paste is smooth. add back into chicken/vegetable mixture until combined.
• 3 pour chicken mixture into the bottom of 7x11” baking dish. intersperse artichoke hearts on top, then press into chicken mixture; top this with green onion and cheeses.
• 4 you can cover with plastic wrap and place in refrigerator until an hour or so before dinner time…or overnight to allow flavors to fully mingle.
• 5 uncover and place dish in a cold oven. set temp to 375ìš and bake 1 hour, or until bubbly. serve over hot, short mafalda style noodles. steamed broccoli accompanies this well.