Artichoke Chicken

8 boneless skinless chicken breasts, cut in cubes (12 tenderloins=4 breasts)

2 T. butter

12 oz. marinated quartered artichoke hearts, drained

8 oz. can mushrooms, drained

1/2 c. onion, chopped

1/3 c. flour

1 1/2 t. rosemary

3/4 t. salt

1/4 t. pepper

2 c. chicken broth

noodles, cooked. your choice

minced parsley, optional

1-2 cloves garlic, minced

5 oz. parmesan cheese, shredded

12 oz. mozzarella/Italian cheese, shredded

In a large skillet, brown chicken in butter. Remove to a 9x13 dish. Arrange artichokes and mushrooms on top of chicken. Set aside. Saute onion in pan juices until crisp and tender. Combine flour. rosemary, salt, and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.  Bake at 350 uncovered for 40 minutes.  Add cheeses on top and bake additional 15-20 minutes. Serve with noodles and top with parsley.

*cut recipe in half for 2 people. This makes a large casserole.