Chicken And Artichoke Casserole

• 1 (14 oz.) can regular strength chicken broth
• 4 whole chicken breasts (about 4 lb. total)
• 1 (14 oz.) can drained artichoke hearts
• 6 Tbsp. butter or margarine
• 1/4 c. all-purpose flour
• 3/4 c. half and half
• 1/2 c. grated Parmesan cheese
• 2 Tbsp. dry sherry (optional)
• 1/2 tsp. dry rosemary
• 1/4 lb. mushrooms, sliced

1. In a frying pan or Dutch oven, bring chicken broth to a simmer over medium heat.
2. Place chicken breasts in broth and poach until tender when pierced with a fork (about 15 minutes).
3. Lift chicken from broth and cool.
4. Reserve 3/4 cup of the broth for sauce (save remainder for other uses).
5. When cool enough to handle, remove skin and bones from chicken.
6. Arrange chicken breasts in shallow 8 x 12-inch baking dish, overlapping them slightly.
7. Distribute artichoke hearts on top of chicken; set aside.

regular strength chicken broth, chicken breasts, butter, allpurpose, parmesan cheese, sherry, rosemary, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681913 (may not work)