Chicken Artichoke Casserole

Chicken Artichoke Casserole

4 Chicken Breasts or 3 lbs chicken
1/2 lb fresh mushrooms, sliced
2 T butter
1 can (14 oz) Swanson's Chicken Broth
1/4 c. Butter
1/4 c. Flour
1/4 t. salt
1/8 t. Pepper
3/4 c. light cream (half & half)
1/2 c. Parmesan Cheese (fresh)
1/2 t. Dried Rosemary, crushed
1-14oz can Artichoke Hearts

Cook chicken in Swanson's Chicken Broth about 30 minutes. Reserve 3/4 broth after cooking.  Skin and de-bone chicken, and cut up in bite-sized pieces.  Spread chicken in  8" X 10" pan.

Saute' mushrooms in 2 Tbsp butter until golden.  Top chicken with sliced artichoke hearts and mushrooms.

Melt 1/4 cup butter, stir in flour, salt and pepper till smooth.  Gradually stir in cream and reserved chicken broth.  Cook and stir over medium low heat till it comes to a boil and thickens.  Blend in Parmesan cheese and rosemary.  Pour over artichokes.  Cover and bake at 350' for 30 minutes.  Serves 6-8.

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