Chicken and Artichoke Casserole
4
en breast halves, boneless, skinned
4 tablespoons butter
8 ounces sliced fresh mushrooms
1 -14 ounce jar marinated artichokes, drained
2 tablespoons flour
1 1/2 cups
en broth
In a skillet, brown
en lightly in the butter. Transfer the
en to a baking dish. Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the
en pieces.
Place drained artichoke hearts on the
en pieces. Add flour to the remaining butter and stir to blend. Add broth and cook until thickened; pour over
en. Bake the casserole at 350 degrees for about 45 minutes.
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