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Chicken and Artichoke Casserole Recipe
|Carrot||1 , quartered|
|Thyme sprig/1 teaspoon dried thyme||1|
|Broiler fryer||6 Pound, cut into pieces|
|Ground pepper||1⁄4 Teaspoon|
|Frozen artichoke hearts||20 Ounce, thawed (2 Packages)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||3 Cup (48 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
Calories 1027 Calories from Fat 664
% Daily Value*
Total Fat 74 g113.9%
Saturated Fat 29.4 g147.2%
Trans Fat 0 g
Cholesterol 323.7 mg
Sodium 1399.8 mg58.3%
Total Carbohydrates 10 g3.5%
Dietary Fiber 1.6 g6.5%
Sugars 1.3 g
Protein 75 g149.2%
Vitamin A 56.2% Vitamin C 16.4%
Calcium 38.4% Iron 24.9%
*Based on a 2000 Calorie diet
Place chicken pieces, bouquet garni, salt, pepper, and water to cover in a large pan.
Cover and simmer about 1 hour, or until chicken is tender.
Cool chicken in stock.
Then remove meat from bones in good-sized pieces and arrange in 3-quart casserole along with artichoke hearts; reserve stock.
To make cheese sauce, melt butter and blend in flour until smooth.
Gradually add 2 cups of the chicken stock.
Cook, stirring constantly, until thick and smooth.
Then stir in cheese and nutmeg.
Pour sauce over chicken and artichoke hearts.
Sprinkle with bread crumbs, savory, and thyme; dot with butter.
(At this point, you may refrigerate the casserole, covered, until you are ready to heat it for serving.) Bake, uncovered, in a moderate oven (350°) for 30 minutes or until golden brown.
Makes 8 servings.