Chicken Artichoke Casserole

This flavorful casserole is a combination of chicken and artichokes in a creamy cheddar cheese sauce which is then topped with herb-crumbs. Serve this saucy chicken mixture over noodles or rice, add a vegetable, and the meal is complete. Blessings...

Recipe:

1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
4 tbsp. butter, divided
salt and pepper to taste
1 pkg. (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/4 cup unbleached flour
1/8 tsp. ground nutmeg
2 cups chicken broth
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup dry bread crumbs
1 tbsp. minced fresh savory or 1 tsp. dried - see note
1 tbsp. minced fresh thyme or 1 tsp. dried - see note
hot cooked noodles or rice

1. In a skillet, saute chicken in 1 tbsp. butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a 11 x 7 x 2-inch baking dish; set aside.
2. In a saucepan, melt remaining butter; stir in the flour and nutmeg until smooth. Cook and stir for 1 minute. 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 the chicken.
3. In a small bowl, combine the bread crumbs and herbs; sprinkle over the chicken.
4. Bake, uncovered, in a 350 degree oven for 25 - 35 minutes or until golden brown.
5. Serve over noodles or rice.

Yield: 4 - 6 servings
Note: I use 1-1/2 tsps. dried savory and omit the thyme.