Chicken and Artichoke Casserole

By Hester

Ingredients

• 20 ounces boneless skinless chicken breast meat, cut in 1" strips
• 1/4 cup butter, divided
• 2 cloves garlic, pressed
• 1 cup sliced mushrooms
• 1 (7-oz.) jar marinated artichoke hearts, drained
• 2 tablespoons flour
• 1 (14-oz.) can low sodium chicken broth
• Bake the casserole, uncovered, for about 30 to 45 minutes.
• Per Serving: 343 Calories; 16g Fat; 40g Protein; 9g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 3 Fat. Points: 9
• LOW CARB SERVING SUGGESTIONS: Steamed broccoli, a big green salad (watch the carb count on your salad dressings. Higher fat dressings usually have lower carb counts)
• SERVING SUGGESTIONS: Follow LC Suggestion above and add brown rice.

Preparation

Step 1

Preheat oven to 350 degrees. In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add the garlic and mushrooms and keep cooking till chicken mixture is smelling very garlicky.

Transfer browned chicken strips to a baking dish, arrange artichoke hearts on top.

In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!). Add broth and cook until thickened then pour over chicken mixture.