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Chicken Artichoke Casserole

Chicken
  • Prep Time: 20 min.
  • Cook Time: 25 min.
  • Serves: 4
Taste of Home

Recipe Provided By: Taste of Home

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Taste of Home on Yahoo! Food

Average (19 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  2. 4 tablespoons butter or margarine, divided
  3. Salt and pepper to taste
  4. 1 (9 ounce) package frozen artichoke hearts, thawed
  5. 1/4 cup all-purpose flour
  6. 1/8 teaspoon ground nutmeg
  7. 2 cups chicken broth
  8. 1 cup shredded Cheddar cheese
  9. 1/4 cup dry bread crumbs
  10. 1 tablespoon minced fresh savory
  11. 1 tablespoon minced fresh thyme
  12. Hot cooked noodles or rice

Nutrition Info

Per Serving

  • Calories: 439 kcal
  • |
  • Carbohydrates: 17 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 25 g
  • |
  • Protein: 35 g
  • |
  • Sugars: 0 g

About: Nutrition Info

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Cooking Directions

  1. In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
  2. In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.

Yield: 4 servings

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Average (19 Ratings): 3.5 out of 5 stars

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2 reviews

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  • Quick

    lipz219 - November 12, 2007 01:15:19 PM PST
    Just wondering why the review posted by Kenzie_kangaroo has spinach listed in the recipe...I thought spinach would be good in this recipe, but I don't see it listed...anyway, the casserole was great and everyone liked it. Quick

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  • This was a GREAT recipe...

    kenzie_kangaroo - January 16, 2007 06:46:32 PM PST
    I was skeptical about trying a recipe from Yahoo!, but was pleasantly surprised at how much my family loved it (as did I). I used only one can of spinach, and was glad I had; two would have been too much. Although I would not make this recipe weekly, it will definetly be a once a month treat.

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