Chicken & Artichoke Casserole

• 2 cans chicken broth
• 6 boneless skinless chicken breasts
• 1 can artichoke heart, drained and cut in half
• 8 ounces of sliced fresh mushrooms
• 12 cup butter, divided
• 34 cup half-and-half
• 2 tablespoons dry sherry
• 18 teaspoon salt
• 14 teaspoon pepper
• 12 cup parmesan cheese
• 14 cup flour
• 12 teaspoon rosemary
• 2 chopped roma tomatoes
• 1 box orzo pasta (or any pasta)

1. Poach chicken in chicken broth until tender.
2. Reserving 3/4 cup of chicken broth for sauce.
3. Place chicken in a casserole dish and place artichoke hearts on chicken.
4. In same skillet that you cooked chicken, melt 3 tbsp.
5. butter and saute mushrooms until golden brown and tender.
6. In saucepan, melt remaining butter.
7. Slowly add flour, salt, pepper and rosemary.
8. Cook until bubbly.
9. Add chicken broth and half n half.
10. Boil.
11. Add cheese and sherry.
12. Stir until completed blended.
13. Pour sauce over chicken.
14. Pour cooked mushrooms and chopped tomatoes over casserole.
15. Bake 325 for 30 to 45 minutes.
16. Serve over Orzo or any other cooked pasta.

chicken broth, chicken breasts, mushrooms, butter, sherry, salt, pepper, parmesan cheese, flour, rosemary, roma tomatoes, orzo pasta

Taken from www.food.com/recipe/chicken-artichoke-casserole-84208 (may not work)