chicken, artichoke, and broccoli casserole

Name: Chicken, Artichoke, and Broccoli Casserole
Prep time: 1 h
Cook time: 50 min
Yield: 8
Cuisine: Southern
Ingredients: 4 cup(s) broccoli florets; 4 tablespoon(s) butter or margarine, divided; 12 ounce(s) mushrooms, sliced; 4 tablespoon(s) all-purpose flour; 2 1/2 cup(s) chicken stock or canned low sodium chicken broth; 1 teaspoon(s) dijon mustard; 1/2 teaspoon(s) dried thyme; 1/2 teaspoon(s) salt, to taste; 1/2 teaspoon(s) pepper; 1 cup(s) grated cheddar cheese; 4 - cooked chicken breast halves, cut into bite-sized pieces; 14 ounce(s) (1 can) quartered artichoke hearts, drained; - fresh grated parmesan cheese (not the powdered kind)

(1 RATING)

54 Pinches

Barbie Petty

Parkland, WA

Updated on Dec 25, 2010

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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prep time 1 Hr

cook time 50 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make chicken, artichoke, and broccoli casserole

Step 1

Steam broccoli until crisp-tender; drain under cold water and set aside.

Step 2

In a skillet over medium heat, melt 1 tablespoon butter.
Step 3

Add in the mushrooms and stir/saute for 5 minutes and stir/saute for 5 minutes or until slightly tender.
Step 4

Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
Step 5

Add remaining butter to skillet and let melt over medium heat.
Step 6

Add in flour and blend.
Step 7

Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
Step 8

Add in grated cheddar cheese and stir until smooth.
Step 9

Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat the layers.
Step 10

Pour sauce over the top.
Step 11

Cover and bake at 350 degrees for 40 minutes or until bubbly.
Step 12

Stir and top with Parmesan cheese.
Step 13

Bake uncovered for 5-10 minutes or until cheese melts.
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