February 05, 2007


Alright, I'm joking about the YUMM-o doesn't the wierdo Rachel Ray say this tag phrase? I really do like some of her ideas and actually have some of her books, even a subscription to her cooking mag but not the yumm-o. Sorry if you are a fan. I made this casserole recipe last week and it was really good and easy. Nothing monumental but good.
Add some Parmesan, you got a meal.

I plan to write more about last nights concert, but redbull gave me wings and I haven't returned from my orbit, yet.


Chicken Artichoke Casserole (serves 6)

6 boneless skinless chicken breast halves, cut in 1-inch strips (Trader Joes has chicken already cut in strips which makes it super easy)
4 tablespoons butter (I use half butter, half olive oil)
2 cloves garlic, pressed
1 cup mushrooms, sliced
1 jar marinated artichoke hearts, drained
2 tablespoons flour
1 can chicken broth

Preheat oven to 350 degrees
In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add garlic and mushrooms, keep cooking until chicken mixture is smelling very garlicky.
In a baking dish, add the browned chicken mixture. Place the artichoke hearts atop the chicken.
In the skillet melt remaining butter and add the flour, whisking to blend (no lumps). Add the broth and cook until thickened, then pour over chicken mixture.

Bake 30-45 minutes.

Serve over brown or white rice.


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