Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced

2 T butter

2 14 oz cans chicken broth

5 chicken breasts

1 14 oz can artichoke hearts, drained and roughly chopped

3/4 stick butter

1/3 c flour

1/2 tsp salt

1/4 tsp pepper

1 1/8 cup half and half

3/4 cup shredded Parmesan cheese

1/2 tsp dried rosemary

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Chicken Pot Pie

1 pound chicken breast, cubed

3 chicken boullon cubes

1 cup cubed carrots

2 cups cubed potatoes

1 cup frozen corn1 stick of butter

1/4 cup chopped onion

1/2 cup flour

1/2 tsp black pepper

1/2 tsp celery seed

2 3/4 cups chicken broth ***See note

3/4 cups milk

deep 9 inch pie pan

two 9 inch pie crusts

Directions:Heat oven to 415. Put chicken in saucepan, covered with water (about 4 cups), add bouillon cubes and cook until chicken is done. ***Save the water because you use this as the chicken broth. While chicken is cooking cover vegetables with water in saucepan and cook until tender. While both of those are cooking, spray your pie pan with Pam and cook crust for about 10-12 minutes. When vegetables are done, drain and pour in crust. Melt butter and add onion, cook until tender. Add flour and whisk constantly to make a paste. Add pepper and celerty seed. Slowly add chicken broth and milk. Mix until thick and pour over vegetables in pie pan. Add your top crust. Make your edge pretty. Whisk an egg and brush over top. Cut pretty slits in crust and cook for 25-30 minutes. You need a pretty deep 9 inch pie pan.
by Karri

Chicken Bake

by Janiel