Chicken, Artichoke, and Broccoli Casserole
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butter or margarine, divided
chicken stock or canned low sodium chicken broth
grated cheddar cheese
cooked chicken breast halves, cut into bite-sized pieces
(1 can) quartered artichoke hearts, drained
fresh grated parmesan cheese (not the powdered kind)
Steam broccoli until crisp-tender; drain under cold water and set aside.
In a skillet over medium heat, melt 1 tablespoon butter.
Add in the mushrooms and stir/saute for 5 minutes and stir/saute for 5 minutes or until slightly tender.
Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
Add remaining butter to skillet and let melt over medium heat.
Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
Add in grated cheddar cheese and stir until smooth.
Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat the layers.
Pour sauce over the top.
Cover and bake at 350 degrees for 40 minutes or until bubbly.
Stir and top with Parmesan cheese.
Bake uncovered for 5-10 minutes or until cheese melts.