Recipe

Baked Chicken And Artichoke Casserole Recipe

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Ingredients

1 tsp hot sauce .
1 (9 oz) package frozen quartered artichoke hearts (about 3 c) .
2 lbs cremini mushrooms, thinly sliced .
7/8 c butter, plus more for buttering the dish .
1 (7 lb) roasting chickens, rinsed, giblets & neck discarded .
1/4 c freshly grated parmigiano-reggiano cheese .
1/2 c all-purpose flour .
2 quarts low sodium chicken broth .
2 c whole milk .
1 medium leek, halved lengthwise, rinsed, & thinly sliced (about 1 1/2 c. Use only the white & light green parts.) .
1 c grated emmenthaler cheese (2 1/2 oz) .
1 1/2 c half-and-half .
2 large yellow onions, quartered .
1/2 c plain breadcrumbs .
2 heads fennel, coarsely sliced (about 4 c) .
1 tbsp sliced fresh thyme leaves .
2 tsps kosher salt .
4 medium garlic cloves, sliced

Directions

Step #1 In a large pot, mix the chicken broth, 2 tsps salt, fennel, & onions.
Step #2 Place chicken in the pot & bring to a boil over high heat.
Step #3 Reduce heat to low, cover, & let simmer about 1 hr or until chicken is tender & completely cooked.
Step #4 Remove chicken from liquid & place on a cooling rack set on a baking sheet to cool.
Step #5 Reserve the cooking liquid for another use.
Step #6 Melt 1 tbsp butter In a large-ish frying pan over med-heat/flame.
Step #7 When it foams, add 1/4 of the mushrooms.
Step #8 Sauté, about 10 mins, stirring every once in awhile, until they are golden brown, then remove this from pan.
Step #9 Spice up well with salt & freshly ground black pepper & set aside.
Step #10 Cook remaining mushrooms in 3 more batches, using 1 tbsp of butter per batch.
Step #11 When the chicken is cool enough to handle, remove skin & cut meat into 1-inch cubes.
Step #12 Discard skin & bones, & reserve meat.
Step #13 Heat oven to 375°F Combine half-and-half & milk in a medium saucepan.
Step #14 Bring to a simmer over medium-low heat.
Step #15 Reduce heat to low to keep warm.
Step #16 In a large Dutch oven or heavy-bottomed pot that is wider than it is tall, melt 10 tbsps of butter over med-heat/flame.
Step #17 When it foams, & cook this until softened, add leek & garlic, about 2 mins.
Step #18 Spice up with salt.
Step #19 Sift flour over the leek mixture & stir this to mix.
Step #20 Cook, stirring constantly, until flour is well incorporated & has lost its raw flavor, about 3 mins.
Step #21 Remove from heat; slowly add heated half-and-half & milk, stirring constantly until smooth.
Step #22 Return to stove over med-heat/flame & cook sauce until it simmers & begins to thicken, about 3 mins.
Step #23 Remove from heat & add the hot sauce, Parmigiano-Reggiano, Emmenthaler, & sliced thyme; stir until cheese melts.
Step #24 Stir in the reserved chicken & mushrooms, & the frozen artichoke hearts; taste mixture & adjust seasoning if necessary.
Step #25 Butter a 13-by-9-inch baking dish.
Step #26 Spread the chicken-and-artichoke mixture in an even layer, sprinkle with breadcrumbs, breadcrumbs are browned, until the edges are bubbling, & casserole is heated through, uncovered, & bake, about 30 mins.
Step #27 Allow casserole to sit for 5 mins before serving.
Enjoy the Baked Chicken & Artichoke Casserole recipe

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