Ingredients
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1
-
1
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2 - 3
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2
-
1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Chicken, Mushroom And Artichoke Casserole, A great make ahead dish Wonderful served over rice , I complete deconstructed this recipe I saute the chicken separately and I like NurseJaney’s idea to use rotisserie chicken Then in a deep saute or stock pot I follow along with preparing the mushrooms, garlic, butter, adding the flour, then broth, but then I add the drained artichokes to this and add more thickener as necessary until I have almost a gravy consistency to ladel over the chicken or a little less thick to have with rice I think this began when I didn’t want to heat the oven In all, it is great flavors and thank you for the recipe , May/2011 Made again with left-over rotisserie chicken Followed the instructions — was too much broth for the amount of chicken — a tad soupy, but that was my fault We really enjoy the combo flavors of chicken with ‘shrooms and artichokes Really nice dish I left the boneless/skinless breasts whole, and prepared according to the recipe Mixed the marinade liquid from the artichokes with the chicken broth to equal approximately 1 cup Using Costco chicken pieces, knew they would remain moist and tender Thanks for posting, Marie
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Melt Butter in Skillet and Brown Chicken on All Sides. |
|
3
Done
|
Place Chicken in Casserole. |
|
4
Done
|
Add Garlic and Mushrooms to Same Skillet and Saute For About 5 Minutes. |
|
5
Done
|
Add Flour and Stir. |
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6
Done
|
Add Chicken Broth and Cook Over Medium Heat Until Slightly Thickened. |
|
7
Done
|
Top Chicken With Drained Artichoke Hearts and Pour Mushroom Mixture Over. |
|
8
Done
|
Bake For Approximately 30 Minutes or Until Hot and Bubbly. |
