Savory Artichoke Chicken Casserole

• 2 chicken breasts, Boneless, Skinless, washed, patted dry then diced
• salt and pepper, to taste, do not be shy
• 2 tablespoons butter
• 1 onion, small, sliced
• 12 cup cremini mushroom, sliced
• 14 cup dry white wine
• 2 tablespoons dry sherry
• 1 cup vegetable broth
• 3 tablespoons flour
• 1 teaspoon rosemary
• 1 teaspoon pepper
• 12 teaspoon salt
• 12 teaspoon paprika
• 12 teaspoon parsley
• 14 teaspoon tarragon (optional)
• 14 teaspoon sage (optional)
• 2 (6 1/2 ounce) jars artichoke hearts, Marinated, drained
• 6 green onions, sliced
• 14 cup parmesan cheese, Shredded
• 1 cup cheddar cheese, Sharp, Shredded

1. Sprinkle chicken pieces with salt & pepper, saute in butter until all sides of chicken pieces are seared.
2. Add onion, saute until translucent, then add mushrooms & cook another 3-4 minutes.
3. Stir in the wine, sherry and vegetable broth, heat through.
4. Mix flour and spices.
5. Remove 1/2 C liquid from the chicken mix.
6. With small whisk or fork combine reserved liquid with flour mix until paste is smooth.
7. Add back into chicken/vegetable mixture until combined.
8. Pour chicken mixture into the bottom of 7x11 baking dish.
9. Intersperse artichoke hearts on top, then press into chicken mixture; top this with green onion and cheeses.
10. You can cover with plastic wrap and place in refrigerator until an hour or so before dinner time...or overnight to allow flavors to fully mingle.
11. Uncover and place dish in a cold oven.
12. Set temp to 375IS and bake 1 hour, or until bubbly.
13. Serve over hot, short mafalda style noodles.
14. Steamed broccoli accompanies this well.

chicken breasts, salt, butter, onion, cremini mushroom, white wine, sherry, vegetable broth, flour, rosemary, pepper, salt, paprika, parsley, tarragon, sage, hearts, green onions, parmesan cheese, cheddar cheese

Taken from www.food.com/recipe/savory-artichoke-chicken-casserole-447793 (may not work)