Chicken Artichoke Casserole

• 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
• 4 tablespoons butter, divided
• Salt and pepper to taste
• 1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• 2 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/4 cup dry bread crumbs
• 1 tablespoon minced fresh savory or 1 teaspoon dried savory
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• Hot cooked noodles or rice

1. In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside.
2. In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
3. Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350u0b0 for 25-35 minutes or until golden brown. Serve with noodles or rice.

chicken breasts, butter, salt, frozen artichoke, allpurpose, ground nutmeg, chicken broth, cheddar cheese, bread crumbs, thyme, noodles

Taken from www.tasteofhome.com/recipes/chicken-artichoke-casserole/ (may not work)