Artichoke Chicken Casserole

• 8 boneless, skinless chicken breast halves
• 2 Tbsp. butter
• 2 (6 oz.) jars marinated artichokes
• 4 1/2 oz. can mushrooms
• 1/2 c. onion, chopped
• 1/3 c. flour
• 1 1/2 tsp. rosemary
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. chicken broth
• 1 c. white wine
• chopped parsley (for garnish)

1. Preheat oven to 350u0b0.
2. Brown chicken in skillet with butter. Put chicken in ungreased 13 x 9 x 2-inch baking dish.
3. Do not drain skillet of pan juices.
4. Cut artichokes into quarters.
5. Arrange artichokes and mushrooms on top of chicken and set aside.
6. Saute onion in pan juices; blend in flour and seasonings.
7. Add chicken broth and wine.
8. Cook until bubbly; remove from heat and pour over chicken.
9. Bake for 50 to 60 minutes or until chicken is done. Serve over noodles or rice.
10. Garnish with parsley.

chicken, butter, artichokes, mushrooms, onion, flour, rosemary, salt, pepper, chicken broth, white wine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338047 (may not work)