Chicken And Artichoke Casserole With Mushrooms - cooking recipe

Ingredients

1 can (about 14 oz.) regular strength chicken broth
2 1/2 to 3 lb. chicken breasts (about 4 large whole breasts)
1 (14 oz.) can artichoke hearts, drained (marinated)
6 Tbsp. butter or margarine
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half (light cream)
1/2 c. grated Parmesan cheese
2 Tbsp. sherry (optional)
1/2 tsp. rosemary leaves, crushed
1/4 lb. mushrooms, sliced

Preparation

In a frying pan with a lid or a Dutch oven, bring chicken broth to simmering over medium heat.
Place chicken breasts in a single layer; cover and poach until meat is tender when pierced with a fork (about 15 minutes).
Lift chicken from broth; cool, then remove skin and pull bones from chicken; reserve 3/4 cup of the broth for sauce (save remaining for another use such as soups or broth stews).
In a shallow casserole (about 8 x 12-inches), arrange chicken breast pieces, slightly overlapping; distribute drained artichoke hearts in casserole.
Cover and refrigerate.