CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Chicken, Artichoke, and Broccoli Casserole image

Provided by Barbie Petty

Time 1h50m

Number Of Ingredients 13

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)

Steps:

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.