Baked Chicken and Artichoke Casserole

Baked Chicken and Artichoke Casserole
Photo by www.chow.com

Ingredients

  • ½ cup plain dry breadcrumbs
  • 1 (9-ounce) package frozen quartered artichoke hearts, such as "Birds Eye":https://www.birdseyefoods.com/inspiration/products/product.aspx?prod=566 brand (about 3 cups), or cooked fresh "artichoke hearts":/ingredients/90
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup grated Emmentaler cheese (2 ½ ounces)
  • ¼ cup freshly grated Parmigiano-Reggiano cheese (½ ounce)
  • 1 teaspoon hot sauce (such as Tabasco)
  • ½ cup all-purpose flour
  • + 11 more ingredients
    • 4 medium garlic cloves, roughly chopped
    • 1 medium leek, halved lengthwise, rinsed, and thinly sliced
    • 2 cups whole milk
    • 1 ½ cups half-and-half
    • 2 pounds cremini mushrooms, thinly sliced
    • 1 ¾ sticks (14 tablespoons) butter, plus more for buttering the dish
    • 1 (7-pound) chicken, rinsed, giblets and neck discarded
    • 2 large yellow onions, quartered
    • 2 medium heads fennel, coarsely chopped
    • 2 teaspoons kosher salt
    • 2 quarts (8 cups) low-sodium chicken broth

Place chicken broth, salt, fennel, onions, and chicken in a large pot and bring to a boil over high heat. When it boils, reduce heat to low, cover, and simmer until chicken is tender and completely cooked, about 1 hour. Remove chicken from liquid and place on a cooling rack set on a baking sheet ...

View full recipe at Chow

Comments


Best Wine Deals

See More Deals »






Snooth Media Network