Ingredients Jump to Instructions ↓

  1. 2 cups chicken stock

  2. 1 1/2 lbs. boneless skinless chicken breast

  3. 1/4 cup chopped onions

  4. 1 clove garlic

  5. 3/4 cup evaporated skim milk

  6. 2 TBS. cornstarch

  7. 2 TBS.. dry white wine

  8. 1/3 cup grated parmesan cheese

  9. 1/2 tsp. dried rosemary

  10. 1/4 tsp. salt

  11. 1/8 tsp. ground white pepper

  12. 1 (14 oz) can artichoke hearts

  13. 2 cups sliced mushrooms

  14. 10 to 15 minutes or until chicken is no longer pink. Reserve

  15. 3/4 cup broth. Shred or cut the chicken into bite sized pieces and set aside.

  16. Lightly spray an unheated medium saucepan with non- stick spray. Add onions and garlic. Cook and stir until onions are translucent and tender.

  17. Stir in the reserved broth and milk. Stir together the cornstarch and wine until smooth. Slowly whisk cornstarch mixture into the broth and milk. Cook and stir Over medium heat until mixture come to a boil. Reduce heat and cook one minute more. Stir in parmesan cheese, rosemary, salt and pepper. Cook until the cheese is melted.

  18. 350 F. Lightly spray a two quart casserole with non stick spray. Place the chicken in the dish. Drain the artichokes and reserve the liquid. cut the artichokes in half and arrange over the chicken. Pour the cheese sauce over the chicken and artichokes. Bake for 25 to 30 minutes. Meanwhile add

  19. 2 TBS.. reserved artichoke liquid to medium skillet. Add the mushrooms and stir until tender. Before serving the casserole top with mushrooms.


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