Chicken-Artichoke Bake

I found this recipe in Gooseberry Patch's cookbook "What's for dinner?" They are adorable little cookbooks with a homey feel to the recipes. I used a can of mushrooms instead of fresh. The sauce was quite thick so it didn't really pour over the chicken, but the cheese and half-and-half and rosemary made for a delicious combination with the chicken! Overall, another good chicken recipe to add to the repertoire.


2 to 3 lbs boneless, skinless chicken breasts
14 1/2 oz can chicken broth
14 oz can artichoke hearts, drained and quartered
1/4 c sliced mushrooms
2 Tbsp butter
1/4 tsp salt
1/4 tsp pepper
3/4 c half-and-half
1/2 c grated parmesan cheese
1/2 tsp dried rosemary
1/4 c all-purpose flour

Simmer chicken in broth until juices run clear. Place chicken in a 13x9 baking dish. Top with artichokes and mushrooms; set aside. Combine butter, salt, pepper, half-and-half, cheese, and rosemary in a saucepan; bring to a boil. Blend in flour; pour over chicken. Bake at 350 degrees for 30 minutes. Serves 6 to 8.