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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
4 chicken breasts
1/4 cup (1/2 stick) butter
3 tbsp all-purpose flour
1 cup chicken broth
1/2 cup white wine (or additional 1/2 cup chicken broth)
1 cup shredded Monterey Jack
1 (13 3/4 oz.) can artichoke hearts, drained
1 cup sliced mushrooms
1/3 cup thinly sliced green onions
Preheat oven to 350. Melt 1 tbsp butter in a 13x9 inch baking pan. Add chicken breasts to pan and bake for 30 minutes.
In a medium saucepan, melt remaining 3 tbsp butter. Add flour and stir until well blended. Add chicken broth and wine. Cook, stirring constantly over medium high heat, until sauce thickens and bubbles.
Add and stir into the sauce: cheese, drained artichoke hearts, mushrooms and green onions. Remove chicken from oven. Pour off excess liquid. Cover chicken breasts with sauce and bake 30 minutes more. Serve over rice. Serves 4
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CHICKEN ARTICHOKE CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
4 chicken breasts
1/4 cup (1/2 stick) butter
3 tbsp all-purpose flour
1 cup chicken broth
1/2 cup white wine (or additional 1/2 cup chicken broth)
1 cup shredded Monterey Jack
1 (13 3/4 oz.) can artichoke hearts, drained
1 cup sliced mushrooms
1/3 cup thinly sliced green onions
Preheat oven to 350. Melt 1 tbsp butter in a 13x9 inch baking pan. Add chicken breasts to pan and bake for 30 minutes.
In a medium saucepan, melt remaining 3 tbsp butter. Add flour and stir until well blended. Add chicken broth and wine. Cook, stirring constantly over medium high heat, until sauce thickens and bubbles.
Add and stir into the sauce: cheese, drained artichoke hearts, mushrooms and green onions. Remove chicken from oven. Pour off excess liquid. Cover chicken breasts with sauce and bake 30 minutes more. Serve over rice. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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