Chicken, Artichoke, And Broccoli Casserole

• 4 cups broccoli florets
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 12 ounces mushrooms, sliced
• 4 tablespoons all-purpose flour
• 2 1/2 cups chicken stock or 2 1/2 cups canned low sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, to taste
• pepper
• 1 cup grated cheddar cheese
• 4 cooked chicken breast halves, cut into bite-size pieces
• 1 (14 ounce) can quartered artichoke hearts, drained
• fresh grated parmesan cheese

1. Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
2. In a skillet over medium heat, melt 1 tablespoon butter.
3. Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
4. Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
5. Add remaining butter to skillet and let melt over medium heat.
6. Add in flour and blend.
7. Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
8. Add in cheese and stir until smooth.
9. Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
10. Pour sauce over the top.
11. Cover and bake at 350u0b0 for 40 minutes or until bubbly.
12. Stir and top with parmesan cheese.
13. Bake uncovered for 5-10 minutes or until cheese melts.

broccoli florets, butter, mushrooms, allpurpose, chicken, mustard, thyme, salt, pepper, cheddar cheese, chicken, quartered artichoke hearts, parmesan cheese

Taken from www.food.com/recipe/chicken-artichoke-and-broccoli-casserole-109407 (may not work)