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Baked Chicken and Artichoke Casserole Recipe


Baked Chicken and Artichoke Casserole Recipe Recipe

Ingredients:
  • 2 quarts (8 cups) low-sodium chicken broth
  • 2 teaspoons kosher salt
  • 2 medium heads fennel, coarsely chopped
  • 2 large yellow onions, quartered
  • 1 (7-pound) chicken, rinsed, giblets and neck discarded
  • 1 3/4 sticks (14 tablespoons) butter, plus more for buttering the dish
  • 2 pounds cremini mushrooms, thinly sliced
  • 1 1/2 cups half-and-half
  • 2 cups whole milk
  • 1 medium leek, halved lengthwise, rinsed, and thinly sliced
  • 4 medium garlic cloves, roughly chopped
  • 1/2 cup all-purpose flour
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese (1/2 ounce)
  • 1 cup grated Emmentaler cheese (2 1/2 ounces)
  • 1 tablespoon chopped fresh thyme leaves
  • 1 (9-ounce) package frozen quartered artichoke hearts, such as
  • brand (about 3 cups), or cooked fresh
  • 1/2 cup plain dry breadcrumbs
Directions:
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