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Chicken Artichoke Casserole

This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.—Diane Hixon, Niceville, Florida
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4-6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
  • 4 tablespoons butter, divided
  • Salt and pepper to taste
  • 1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1/4 cup dry bread crumbs
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • Hot cooked noodles or rice

Directions

  • In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside.
  • In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
  • Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

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