Chicken Artichoke Casserole

By Judycakes

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
• 4 tablespoons butter, divided
• Salt and pepper to taste
• 1 package (9 ounces) frozen artichoke hearts, thawed or 1
• can (14 ounces) water-packed artichoke hearts, drained and halved
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• 2 cups chicken broth
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon minced fresh savory or 1 teaspoon dried savory
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• Hot cooked noodles or rice

Preparation

Step 1

In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth . Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve over noodles or rice.