This rich, heartwarming casserole is made with chicken, mushrooms, and artichokes, all nestled into a flavorful homemade sauce and topped with Parmesan cheese. It is creamy, dreamy, and oh-so-delicious!
Ingredients
- 2 tablespoons olive oil
- 6 boneless, skinless chicken breasts
- ½ pound fresh mushrooms, sliced
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock, homemade or store-bought
- 1 cup heavy cream
- 1 teaspoon Stone House Seasoning
- 1 (9-ounce) package frozen artichoke hearts, thawed, drained, and quartered
- ½ cup freshly grated Parmesan cheese
How to Make It
- Preheat the oven to 350°F.
- In a 12-inch ovenproof skillet set over medium-high heat, heat 1½ tablespoons of the olive oil. Add the chicken breasts and cook until well browned on both sides, about 8 minutes per side. Transfer to a platter.
- In the same skillet set over medium heat, add the remaining ½ tablespoon olive oil. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer to a small bowl.
- In the same skillet set over medium-high heat, melt the butter. Whisk in the flour until smooth. Cook, whisking constantly, until the mixture begins to bubble, about 5 minutes. Whisk in the chicken stock and cream. Reduce the heat to medium-low and cook, whisking constantly, until the sauce begins to boil and thicken, about 10 minutes. Remove the pan from the heat and stir in the seasoning mix. Add the cooked mushrooms, artichoke hearts, and Parmesan cheese and stir well. Nestle the chicken into the sauce and vegetables, and spoon the sauce over the chicken.
- Bake until the chicken is cooked through and the juices run clear when the chicken is pricked with a sharp knife, about 30 minutes. Serve immediately.
