Chicken And Artichoke Casserole Recipe
Chicken And Artichoke Casserole is a mouth watering baked recipe. I am sure this tasty and irresistible dish will get you a lot of compliments!
Ingredients
1 to 2 Sprigs Parsley
1 Celery Top
1 Carrot, quartered
1 Bay Leaf
1 Sprig Fresh Thyme or 1 Tsp. Dried Thyme
2 Broiler Fryers (3 lbs. ea.), cut in pieces
1 Tbs. Salt
1/4 Tsp. Ground Pepper
2 Cups Water
2 Pkgs. (10 Oz. ea.) Frozen Artichoke Hearts, thawed
1/4 Cup Butter or Margarine
1/4 Cup Flour
3 Cups Shredded Mild Cheddar Cheese
1/2 Tsp. Nutmeg
1/2 Cup Fine Dry Bread Crumbs
1 Tsp. Savory
1 Tsp Thyme
2 Tbs. Butter
Directions
Make a bouquet garni by tying together in a piece of cheese cloth the parsley, celery top, carrot, bay leaf and thyme (use a long string so bouquet can be easily removed from pan.)
Place chicken pieces, bouquet garni, salt, pepper and water 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 goodsized 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.
Place chicken pieces, bouquet garni, salt, pepper and water 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 goodsized 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.
