Chicken, Artichoke, And Broccoli Casserole - cooking recipe

Ingredients

4 cups broccoli florets
4 tablespoons butter or 4 tablespoons margarine, divided
12 ounces mushrooms, sliced
4 tablespoons all-purpose flour
2 1/2 cups chicken stock or 2 1/2 cups canned low sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt, to taste
pepper
1 cup grated cheddar cheese
4 cooked chicken breast halves, cut into bite-size pieces
1 (14 ounce) can quartered artichoke hearts, drained
fresh grated parmesan cheese

Preparation

Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
In a skillet over medium heat, melt 1 tablespoon butter.
Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
Add remaining butter to skillet and let melt over medium heat.
Add in flour and blend.
Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
Add in cheese and stir until smooth.
Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
Pour sauce over the top.
Cover and bake at 350\u00b0 for 40 minutes or until bubbly.
Stir and top with parmesan cheese.
Bake uncovered for 5-10 minutes or until cheese melts.