Chicken Artichoke Casserole Recipe

Chicken Artichoke Casserole Recipe

  • 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 4 tablespoons butter or margarine, divided
  • Salt and pepper to taste
  • 1 (9 ounce) package frozen artichoke hearts, thawed
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 cups chicken broth
  • 1 cup shredded Cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1 tablespoon minced fresh savory
  • 1 tablespoon minced fresh thyme
  • Hot cooked noodles or rice
  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.
  2. 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 degrees F for 25-35 minutes or until golden brown. Serve over noodles or rice.