The Week’s Menu Plan

Thanks to my cute friend Cyndi, and loving her weekly choices, I thought I’d join Organizing Junkie and post my menu plan for the week. Now don’t get all weird on me and call me obsessive compulsive!
Monday: Chicken Artichoke Heart Casserole, Italian dinner rolls
Tuesday: Beef Stir Fry
Wednesday: Turkey Spaghetti
Friday: Hamburgers (just like Cyndi!)
Saturday: Sandwich loaf (I make bread dough, then roll it out to a rectangle. The middle third I add sandwich fixings like meat and cheese. Then I weave the dough over the top. The kids love it.)
Here’s the chicken recipe for today, found in the Junior League’s Creme de Colorado cookbook:
Chicken Artichoke Heart Casserole
4 whole chicken breasts
1 ten-ounce frozen package of artichoke hearts
1/3 cup butter (I will use less)
1/3 cup flour (I will use less, more like 1/4 cup)
2 1/2 cups chicken broth
1/4 cup white wine
4 cups shredded cheddar cheese
2 Tbs green onions
1/4 cup Parmesan cheese
1 cup bread crumbs
Saute chicken breasts in a little olive oil until done. Cut into large chunks. Cook artichoke hearts according to package directions then drain and pat dry. Layer chicken and artichoke in a 9×13 pan. Melt butter in medium saucepan, 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 bread crumbs and Parmesan and sprinkle over casserole. Bake uncovered at 350 degrees for 25 minutes. Serve with rice or pasta.
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