Casseroles, Chicken, Luncheon, Potluck, Poultry
8 boneless chicken breast halves no skin, cooked
8 ozs pasta cooked al dente
4 carrots julienned and steamed
2 (14-oz) cans artichoke hearts quartered
salt and pepper to taste
1/3 cup butter
1/4 cup flour
2 1/2 cups chicken broth
1/3 cup dry white wine
2 cups (8 oz) cheddar cheese, grated
2 cups (8 oz) Swiss cheese, grated
6 green onions, thinly sliced
1/4 cup freshly grated Parmesan cheese
1/2 cup dry bread crumbs
1 tablespoon dried thyme
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh parsley minced
Preheat oven to 350 degrees. Cut chicken into large chunks.
Place drained pasta in bottom of greased 9"x13" casserole dish.
Arrange chicken, carrots & artichoke quarters over top of pasta. Season with salt & pepper.
Melt butter in saucepan. Blend in flour and cook for 2 minutes, stirring constantly. Gradually add chicken broth and stir until thickened. Remove pan from heat.
Add wine, cheddar, Swiss, green onions and 1/4 c. Parmesan.
Pour over chicken and pasta.
Combine bread crumbs, thyme and 2 t. Parmesan.
Sprinkle over top of casserole and bake uncovered for 20-30 minutes or until bubbly and browning a bit. Remove from oven & sprinkle with parsley.