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Chicken And Artichoke Casserole Recipe
1 pound boneless skinless chicken breasts cut into 1" strips
1 cup sliced mushrooms
2 cloves garlic (or more if you like it)
2 Tbsp butter
1 jar marinated artichokes, drained
2 Tbsp flour
1 can chicken broth
Preheat oven to 350°F. Melt the butter in a skillet, add chicken and brown on all sides. Add garlic and mushrooms and saute for about 5 minutes, until flavors meld. Place chicken in casserole, and top with artichokes. Mix the flour with a small amount of the broth, stirring to eliminate lumps, then place in skillet and mix in the rest of the broth, while cooking over medium heat. Cook and stir until slightly thickened; pour over chicken and veggies. Place in oven and bake for 30-45 minutes, or until hot and bubbly.
I served it with a spinach salad (baby spinach, hearts of palm, sliced mushrooms and Italian dressing from a local restaurant), steamed broccoli and brown rice. The original recipe called for melting two more tbsp of butter and removing the chicken and mixing the flour with that, then adding the broth, but I liked it much better without the extra butter. I really thought it made a nice company-coming-over dinner, but it is simple and easy.
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