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Cheesy Chicken-Artichoke Bake
Casserole/Main Dish
1 - 14 oz. can chicken broth
1 1/2 lb. boneless, skinless chicken breasts
1/4 cup chopped onion
1 garlic clove, minced
3/4 cup evaporated milk
2 Tbsp. cornstarch
2 Tbsp. dry white wine
1/3 cup parmesan cheese
1/2 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. pepper
1 - 14 oz. can artichoke hearts with juice
2 cups fresh sliced mushroms


Simmer broth in large skillet. Add chicken, cover and simmer 15-20 minutes. Reserve 3/4 cup broth. Shred chicken in bite-size pieces and set aside. Lightly spray unheated medium saucepan. Add onion and garlic. Cook over medium heat until tender and translucent. Stir in reserved broth and milk. Stir together cornstarch and wine until smooth. With wire whisk stir in cornstarch mixture to broth mixture. Boil; reduce heat; cook 1 minute. Stir in parmesan cheese, rosemary, salt and pepper. Cook and stir until cheese is melted. Preheat oven to 350F. Spray 2 qt. casserole. Place chicken in dish. Drain artichokes; reserve juice. Cut in half and arrange around chicken. Pour cheese over. Bake 25-30 minutes. Put 2 Tbsp. artichoke liquid in skillet. Add mushrooms and cook till done. Before serving casserole, top with mushrooms.
Preparation Time: Serves: 6
Recipe Origin: United States
Submitted by:
J.A. H-Lehmann
United States
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