Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

From: The Domestic Goddess

1/2 lb. fresh mushrooms, sliced
2 Tbs. butter
2 (14 oz.) cans chicken broth
5 chicken breasts (I surely didn't use this much, I maybe used 1 lb. of chicken cut into bite sized pieces)
1 (14 oz.) can artichoke hearts, drained
3/4 stick butter
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/8 cup half and half
3/4 cup parmesan cheese
1/2 tsp. dried rosemary

Saute mushrooms in 2 Tbs. butter. Set aside. Add cut chicken into simmering chicken broth. Cover and cook for 20 minutes. Remove from broth and save 1 1/8 cup. Cool. Arrange chicken in a casserole dish. Top with artichoke heats. Set aside. Melt 3/4 stick of butter, stir in flour, salt and pepper until smooth. Gradually stir in 1 1/8 cup chicken broth and half and half. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms down the center. Bake at 325 degrees for 30 minutes. Serve over rice.