Cheesy Chicken And Artichoke Bake
|Canned chicken broth||14 Ounce, defatted (1 Can)|
|Skinless boneless chicken breasts||1 1⁄2 Pound|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
|Dry white wine||2 Tablespoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dried rosemary||1⁄2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Canned artichoke hearts||14 Ounce (With Juices, 1 Can)|
|Sliced mushrooms||2 Cup (32 tbs)|
Bring the broth to a simmer in a large skillet.
Carefully add the chicken.
Cover and simmer for 15 to 20 minutes or until the chicken is no longer pink.
Reserve 3/4 cup chicken broth.
Shred or cut the chicken into bite-size pieces and set aside.
Lightly spray an unheated medium saucepan with no-stick spray.
Add the onions and garlic.
Cook and stir over medium heat until the onions are tender and translucent.
Stir in the reserved broth and milk.
Stir together the cornstarch and wine until smooth.
Using a wire whisk, slowly stir the cornstarch mixture into the broth mixture.
Cook and stir over medium heat until the mixture comes to a boil.
Reduce the heat.
Cook and stir for 1 minute more.
Stir in the Parmesan cheese, rosemary, salt and pepper.
Cook and stir until the cheese is melted.
Preheat the oven to 350°.
Lightly spray a 2-quart casserole with no-stick spray.
Place the chicken in the dish.
Drain the artichokes and reserve the juices.
Cut the artichokes in half and arrange them around the chicken.
Pour the cheese sauce over the chicken and artichokes.
Bake for 25 to 30 minutes or until heated through.
Meanwhile, add 2 tablespoons of reserved artichoke liquid to a medium skillet.
Add the mushrooms.
Cook and stir until tender.
Before serving the casserole, top with the mushrooms.