Chicken And Artichoke Casserole With Mushrooms

• 1 can (about 14 oz.) regular strength chicken broth
• 2 1/2 to 3 lb. chicken breasts (about 4 large whole breasts)
• 1 (14 oz.) can artichoke hearts, drained (marinated)
• 6 Tbsp. butter or margarine
• 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 3/4 c. half and half (light cream)
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. sherry (optional)
• 1/2 tsp. rosemary leaves, crushed
• 1/4 lb. mushrooms, sliced

1. In a frying pan with a lid or a Dutch oven, bring chicken broth to simmering over medium heat.
2. Place chicken breasts in a single layer; cover and poach until meat is tender when pierced with a fork (about 15 minutes).
3. Lift chicken from broth; cool, then remove skin and pull bones from chicken; reserve 3/4 cup of the broth for sauce (save remaining for another use such as soups or broth stews).
4. In a shallow casserole (about 8 x 12-inches), arrange chicken breast pieces, slightly overlapping; distribute drained artichoke hearts in casserole.
5. Cover and refrigerate.

regular strength chicken broth, chicken breasts, hearts, butter, allpurpose, salt, pepper, light cream, parmesan cheese, sherry, rosemary, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990476 (may not work)