Chicken and Artichoke Casserole
|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)|
Make a bouquet garni by tying together in a piece of cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so bouquet can easily be removed from pan).
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.