I serve this with rice as a complete meal. It’s one of Mike’s favorites and something he frequently requests, even though it came from a healthy homestyle cookbook of my mother’s and has 7g of fat in each of the four (fairly generous) servings!
Cheesy Chicken, Artichoke and Mushroom Bake
2 cups fat free chicken broth
1 1/2 lbs. boneless skinless chicken breast
1/4 cup chopped onions
1 clove garlic
3/4 cup evaporated skim milk
2 T cornstarch
2 T dry white wine
1/3 cup grated parmesan cheese
1/2 t. dried rosemary
1/4 t. salt
1/8 t. ground pepper
1 (14 oz) can artichoke hearts
2 cups sliced mushrooms
Pre-heat oven to 350. Bring broth to a simmer in large skillet then add chicken. Simmer for 10 to 15 minutes covered (until chicken is no longer pink.) Reserve 3/4 cup broth. Cut the chicken into bite sized pieces and set aside.
Lightly coat an unheated medium saucepan with non- stick spray. Add onions and garlic. Stir and cook over medium heat until onions are translucent and tender. Stir in the reserved broth and milk. Whisk together the cornstarch and wine until blended. Slowly whisk cornstarch mixture into the broth and milk. Cook, stirring frequently, over medium heat until mixture come to a boil. Reduce heat and cook one minute more. Stir in parmesan cheese, rosemary, salt and pepper. Cook until the cheese is melted.
Lightly coat a two quart casserole with non stick spray. Place the chicken in the dish. Drain the artichokes and reserve the liquid. Cut the artichokes in half and arrange around the outside of the dish. Pour the cheese sauce over the chicken and artichokes. Bake for 25 minutes. Meanwhile, add 2 T. reserved artichoke liquid or chicken broth to medium skillet. Add the mushrooms and cook until tender. Top the casserole with the mushrooms before serving.