Artichoke And Chicken Casserole - cooking recipe

Ingredients

1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
1 (14 oz.) can chicken broth
3 lb. chicken breasts
1 (14 oz.) can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half
1/2 c. Parmesan cheese
2 Tbsp. sherry (optional)
1/2 tsp. dried rosemary

Preparation

Saute mushrooms in 2 tablespoons butter until golden brown; set aside.
Put chicken breasts in simmering chicken broth in a single layer.
Cover.
Cook 20 minutes.
Remove from broth.
Save 3/4 cup broth.
Cook, skin and bone chicken.
Arrange chicken slightly overlapping in 8 x 12-inch casserole.
Top with artichoke hearts. Set aside.
Melt 1/4 cup butter.
Stir in flour, salt and pepper until smooth.
Gradually stir in 3/4 cup chicken broth and half and half.
Cook and stir as mixture boils and thickens.
Blend in Parmesan cheese, sherry and rosemary.
Pour over artichokes, covering them.
Sprinkle mushrooms down center.
Bake at 325\u00b0 for 30 minutes.
You can assemble this ahead of time.
Cover and refrigerate and bake 10 minutes longer.
Makes 6 to 8 servings.