This company casserole is delicious with rice or noodles.
- Portion size 6 servings
- 6 boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 cups chopped onions
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 2 teaspoons dried tarragon
- 1 teaspoon grated lemon rind
- 1/4 teaspoon hot pepper sauce
- 1 can artichoke heart
- 1 cup light cream
- 1/4 cup diced sweet red pepper
- 1 tablespoon lemon juice
- salt and pepper
- 1 1/2 cup fresh bread crumbs
Cut chicken into bite-size pieces. In heavy saucepan, heat half of the butter and oil over medium-high heat; brown chicken, in batches, adding a little more butter if necessary. Remove and set aside. Add remaining butter and oil; cook onions and carrots until softened, about 5 minutes. Stir in flour; cook without browning for 2 minutes.
Stir in stock to make creamy sauce; add tarragon, lemon rind, hot pepper sauce and chicken. Bring to boil, reduce heat and simmer until chicken and vegetables are tender, about 5 minutes. Quarter artichoke hearts; add to chicken mixture along with cream, red pepper, lemon juice, and season with salt and pepper to taste.
Transfer to 13- x 9-inch (3 L) baking dish. (Dish can be made ahead, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months. Thaw before continuing and add 10 minutes to baking time.) Sprinkle with bread crumbs; bake in 375°F (190°C) oven for about 35 minutes or until bubbly and crusty.