Chicken And Artichoke Casserole - cooking recipe

Ingredients

1 (14 oz.) can regular strength chicken broth
4 whole chicken breasts (about 4 lb. total)
1 (14 oz.) can drained artichoke hearts
6 Tbsp. butter or margarine
1/4 c. all-purpose flour
3/4 c. half and half
1/2 c. grated Parmesan cheese
2 Tbsp. dry sherry (optional)
1/2 tsp. dry rosemary
1/4 lb. mushrooms, sliced

Preparation

In a frying pan or Dutch oven, bring chicken broth to a simmer over medium heat.
Place chicken breasts in broth and poach until tender when pierced with a fork (about 15 minutes).
Lift chicken from broth and cool.
Reserve 3/4 cup of the broth for sauce (save remainder for other uses).
When cool enough to handle, remove skin and bones from chicken.
Arrange chicken breasts in shallow 8 x 12-inch baking dish, overlapping them slightly.
Distribute artichoke hearts on top of chicken; set aside.