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Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

I don’t think there is anything like a casserole when things are busy. One of my favorites is Chicken and Artichoke casserole. It can be made in the oven, or in a crock pot to make things even easier. And since our whole family likes artichokes any excuse to have them is welcome here.

Years ago when we were traveling, I had something like this in a restaurant. I figured it wouldn’t be that difficult to make something similar, and this is what I came up with. I have a small family, but we get enough for dinner one night and lunches the next. Adjust the amounts as needed.

The ingredients:
chicken breast
chicken stock
salt and pepper to taste

Melt about two tablespoons butter in a wide frying pan. Cut the chicken into serving sized strips. Add them to the butter and brown them slightly. Remove from the pan and place in a casserole dish or crock pot along with the artichokes.

Slice the mushrooms and add them to the pan (along with more butter, if needed) and cook for a few minutes until they soften. Stir in two tablespoons of flour. Cook over low heat for a few minutes to make a thick paste.

Gradually add a pint of chicken stock (homemade if you have it), stirring continually to avoid lumps.

Pour over the chicken and artichokes. If not using a crock pot, bake 350 degrees until sauce is thickened and chicken is done.