Chicken, Artichoke, And Broccoli Casserole Recipe

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Chicken, Artichoke, and Broccoli Casserole

Barbie Petty

By
@sweetiekat57

I saw this recipe in a Woman's Day magazine last year and decided to give it a try and it was definitely a keeper. It's one of those wonderful comfort foods. I'm sure you could all think of some things you'd like to switch around and substitute here and there in the recipe, as it is pretty versatile. Enjoy!


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Rating:

Serves:

8

Prep:

1 Hr

Cook:

50 Min

Method:

Bake

Ingredients

4 c
broccoli florets
4 Tbsp
butter or margarine, divided
12 oz
mushrooms, sliced
4 Tbsp
all-purpose flour
2 1/2 c
chicken stock or canned low sodium chicken broth
1 tsp
dijon mustard
1/2 tsp
dried thyme
1/2 tsp
salt, to taste
1/2 tsp
pepper
1 c
grated cheddar cheese
4
cooked chicken breast halves, cut into bite-sized pieces
14 oz
(1 can) quartered artichoke hearts, drained
fresh grated parmesan cheese (not the powdered kind)

Directions Step-By-Step

1
Steam broccoli until crisp-tender; drain under cold water and set aside.
2
In a skillet over medium heat, melt 1 tablespoon butter.
3
Add in the mushrooms and stir/saute for 5 minutes and stir/saute for 5 minutes or until slightly tender.
4
Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
5
Add remaining butter to skillet and let melt over medium heat.
6
Add in flour and blend.
7
Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
8
Add in grated cheddar cheese and stir until smooth.
9
Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat the layers.
10
Pour sauce over the top.
11
Cover and bake at 350 degrees for 40 minutes or until bubbly.
12
Stir and top with Parmesan cheese.
13
Bake uncovered for 5-10 minutes or until cheese melts.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy