Chicken and Artichoke casserole

By MKMILLION

Ingredients

• 1/2 pound fresh mushrooms -- sliced
• 2 tablespoons butter
• 3/4 cup butter
• 1 can chicken broth -- (14 oz)
• 4 boneless chicken breasts -- whole
• 1 can artichoke hearts -- drained (14 oz)
• 1/4- 1/3 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1/2 cup parmesan cheese
• 2 tablespoons sherry
• 1/2 teaspoon dried rosemary

Preparation

Step 1

Saute mushrooms in 1/4 cup butter until brown; set aside. Cook chicken breasts in broth 20-30 minutes. Reserve broth. Arrange chicken slightly overlapping in 8x12 casserole. Top with artichoke hearts and set aside.

Melt 1/2 cup butter, stir in flour, salt and pepper until smooth. Gradually stir in 1 1/2 cup chicken broth and milk - cook until thickened.

Blend in parmesan, sherry and rosemary. Pour over chicken and artichokes, sprinkle mushrooms down center. Bake at 325 for 30 minutes.

Can be assembled ahead. Cover and refrigerate. Bake 10 minutes longer.