An amazing, non-packagy casserole

I first started following this recipe from the Junior League, Creme de Colorado cookbook. I’ve modified it over the years, making it less fattening.

Chicken Artichoke Heart Casserole

4 whole chicken breasts (boneless)
1 1/2 cups artichoke hearts (either frozen or canned)
1/4 cup butter
1/4 cup flour
2 cups chicken broth (The best thing, and cheapest, is Chicken Food Base at Costco.)
1/4 cup white wine
3 cups shredded cheddar cheese
2 Tbs green onions
1/4 cup Parmesan cheese
1 cup bread crumbs

Saute chicken in a little olive oil until done. Cut into large chunks. Layer chicken and artichoke in a 9×13 pan. Melt butter in medium sauce pan, add flour to create a roux. Add chicken broth and stir until thickened and combined. Add wine and cheddar and onions over low heat. Stir until melted. Pour sauce over casserole. Combine breadcrumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta.

Conversation starter: Who would you most like to receive a birthday card from? Why?

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