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Chicken And Artichoke Casserole

Global.Platter's picture
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
  Parsley sprigs 2
  Celery tops 1
  Carrot 1 , quartered
  Bay leaf 1
  Fresh thyme sprig/1 teaspoon dried thyme 1
  Broiler fryer 6 Pound, cut into pieces
  Salt 1 Tablespoon
  Ground pepper 1⁄4 Teaspoon
  Water 2 Cup (32 tbs)
  Frozen artichoke hearts 20 Ounce, thawed
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Shredded mild cheddar cheese 3 Cup (48 tbs)
  Nutmeg 1⁄2 Teaspoon
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Savory 1 Teaspoon
  Thyme 1 Teaspoon
  Butter 2 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Servings: 
8

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