Sunday, August 19, 2012

Chicken Artichoke Casserole

This is a recipe that I got from my mother. I cut this recipe in 1/2 and it was just about perfect for us.

Printable version:   Chicken Artichoke Casserole
1/2 cup butter
1/2 cup all-prpose flour
3 1/2 cups milk
1/2 tablespoon cayenne pepper
2 medium garlic cloves, minced
1 teaspoon salt
3 oz. gruyere cheese, grated
3 oz. cheddar cheese, grated
5 pounds chicken breast
12 oz. mushrooms sliced, canned is fine
2 cups artichoke hearts
Make a sauce out of the first 8 ingredients. Boil the chicken, and you may use chicken with or without the bone. My mom prefers chicken with the bone because she thinks it has more flavor. I took the lazy way out and baked the boneless skinless chicken in a 400 degree oven with olive oil, salt, and pepper for about 15 -20 minutes.  Cut the chicken in large chunks. Place in a 9" X 16" casserole dish that has been oiled. Add the mushrooms and artichoke hearts. Cover with sauce and bake for 30 minutes in a 350 degree oven.  Mom says you can substitute lobster, shrimp, or crab meat.

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