Zutaten für Savory Artichoke Chicken Casserole
- Chicken Breasts
- Salt And Pepper
- 2 tbsp butter
- 1 medium onion, chopped
- Cremini Mushroom
- Dry White Wine
- Dry Sherry
- 1 cup chicken broth
- 2 tbsp all-purpose flour
- Rosemary
- Pepper
- Salt
- Paprika
- Parsley
- Tarragon
- Sage
- 14 oz canned artichoke hearts (drained)
- Green Onions
- Parmesan Cheese
- Cheddar Cheese
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Zubereitung von Savory Artichoke Chicken Casserole
- Season 1.5 lbs boneless, skinless chicken breasts with salt and pepper. Sauté in 2 tbsp butter over medium-high heat until golden brown on all sides (about 5-7 minutes).
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes). Add 8 oz cremini mushrooms, sliced, and cook for another 3-4 minutes.
- Pour in 1/2 cup dry white wine, 1/4 cup dry sherry, and 1 cup chicken broth. Bring to a simmer and cook for 2 minutes.
- In a small bowl, whisk together 2 tbsp all-purpose flour, 1 tsp dried thyme, 1/2 tsp paprika, and 1/4 tsp garlic powder.
- Remove 1/2 cup of the liquid from the chicken mixture and set aside.
- Gradually whisk the reserved liquid into the flour mixture until a smooth paste forms.
- Stir the flour paste into the chicken and vegetable mixture until thickened.
- Pour the chicken mixture into a greased 7x11 inch baking dish.
- Arrange 14 oz canned artichoke hearts (drained) on top of the chicken mixture, gently pressing them into the sauce.
- Sprinkle with 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 2 green onions, thinly sliced.
- (Optional) Cover with plastic wrap and refrigerate for at least 1 hour or overnight to allow flavors to meld.
- Preheat oven to 375°F (190°C).
- Bake uncovered for 60-75 minutes, or until bubbly and golden brown.
- Serve hot over 1 lb cooked short mafalda noodles.
- Serve with a side of steamed broccoli for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
8g
Fat
42g
Carbs
4g
