CHICKEN ARTICHOKE CASSEROLE

By Janes_kitchen

Ingredients

• BOUQUET GARNI:
• 1-2 sprigs parsley
• 1 carrot (quartered)
• 1 celery top
• 1 bay leaf
• 1 tsp dried thyme
• CHICKEN:
• 2 broiler-fryers (abt 3LB each) cut in pieces
• 1 TBL salt
• pepper
• 2 pkgs (10oz each) artichoke harts - thawed
• CHEESE SAUCE:
• 2 TBL butter
• 1/4 C flour
• 1/2 tsp nutmeg
• 3 C shredded mild cheddar cheese
• TOPPING:
• 1/2 C fine dry bread crumbs
• 1 tsp thyme
• 1 tsp savory
• TOPPING:
• 2 TBL melted butter

Details

Servings 9

Preparation

Step 1

make bouquet garni by tying tog. in a piece of cheese-cloth. use long string so can easily be removed from pan

place chicken pieces, bouquet garni, S & P in water in lg. pan
cover & simmer abt 1 hr

cool chicken in stock
then remove meat from bones in good sized pieces
arrange in 3-qt casserole along w/ artichoke hearts
reserve stock to use in cheese sauce

CHEESE SAUCE:
melt butter & blen in flour until smooth
gradually add 2C of chicken stock
cook, stirring constantly until thick & smooth
then stir cheese & nutmeg

pour sauce over chicken & artichoke hearts

TOPPING:
mix togeth bread crumbs & seasoning
sprinkle w/ melted butter

AT THIS POINT YOU MAY REFRIG. COVERED UNTIL READY TO HEAT FOR SERVING

BAKE UNCOVERED IN MOD OVEN UNTIL GOLDEN BROWN