Baked Chicken and Artichoke Casserole Recipe

Name: Baked Chicken and Artichoke Casserole Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 255 grams package frozen quartered artichoke hearts, such as birds eye brand (about 3 cups), or cooked fresh artichoke hearts; 14 Tbsps 3/4 sticks butter, plus more for buttering the dish; 3 kilograms chicken, rinsed, giblets and neck discarded; 907 grams cremini mushrooms, thinly sliced; 118 milliliters plain dry breadcrumbs; 71 grams cup grated emmentaler cheese; 2 medium heads fennel, coarsely chopped; 118 milliliters all-purpose flour; 1 Tbsp chopped fresh thyme leaves; 4 mediums garlic cloves, roughly chopped; 355 milliliters half-and-half; 1 teaspoon hot sauce (such as tabasco); 2 teaspoons kosher salt; 1 medium leek, halved lengthwise, rinsed, and thinly sliced; 2 liters quarts low-sodium chicken broth; 14 grams 1/4 cup freshly grated parmigiano-reggiano cheese; 473 milliliters whole milk; 2 larges yellow onions, quartered

You can never have too many main course recipes, so give Baked Chicken and Artichoke Casserole Recipe a try. One serving contains 905 calories, 61g of protein, and 63g of fat. This recipe serves 12. This recipe covers 35% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up artichoke hearts, thyme leaves, chicken broth, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.