Chicken and Artichoke Casserole

4 chicken breast halves, boneless, skinned
4 tablespoons butter
8 ounces sliced fresh mushrooms
1 -14 ounce jar marinated artichokes, drained
2 tablespoons flour
1 1/2 cups chicken broth

In a skillet, brown chicken lightly in the butter. Transfer the chicken to a baking dish. Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces.

Place drained artichoke hearts on the chicken pieces. Add flour to the remaining butter and stir to blend. Add broth and cook until thickened; pour over chicken. Bake the casserole at 350 degrees for about 45 minutes.

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Audrey

MMMMM! This sounds yummy!!

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Butter, mushrooms AND Artichokes all in the same dish.... This has GOT to be good. Thanks for sharing!

Now see, I love the taste of anything soaked in chicken broth LOL.

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Audrey

This sounds so yummy and easy. I will have to try this soon. Thanks!