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Cheesy Chicken and Artichoke Casserole
Ingredients
1 can (14 ounces) chicken broth
4 boneless, skinless chicken breast halves
1/4 cup chopped onion
2 garlic cloves, minced
3/4 cup evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine
1/3 cup Parmesan cheese
1/2 teaspoon dried rosemary
1 can (14 ounces) artichoke hearts with juice, drained and juice reserved
1 package (8 ounces) sliced fresh mushrooms
Salt and pepper, to taste
Directions
Bring the broth to a boil in a skillet. Add the chicken. Cover and cook on low about 20 minutes. Remove chicken, cool, and shred. Drain skillet, reserving 3/4 cup of the broth.
Heat a small amount of oil in the same skillet. Add the onion and garlic. Cook until onion is tender, stirring constantly so garlic doesn't burn. Stir in reserved broth and milk. In a small bowl, combine the cornstarch and wine. Stir until smooth, then add to broth mixture. Bring to boil and cook about one minute. Stir in Parmesan cheese, rosemary, salt and pepper. Cook just until cheese melts.
Place the chicken in a lightly greased casserole dish. Top with the artichoke hearts, then pour the cheese mixture over the top. Bake at 350 degrees F for about 30 minutes.
While the casserole is baking, cook the mushrooms in the reserved artichoke liquid. Top the cooked casserole with the mushrooms, then serve.
Suggestions
Serve with a salad and iced tea.