Creamy Artichoke And Chicken Bake With Shrimp |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Found this casserole online a few years ago. One of my favorites, when I want something special. I often leave the shrimp out, and sometimes add spinach. Ingredients:
bechamel sauce |
2 tablespoons clarified butter |
2 tablespoons all-purpose flour |
1 cup half and half, heavy cream, or milk |
1 pinch salt and white pepper to taste |
*** note ***béchamel sauce is easy to make and great to use in other sauces while cooking. when making it, remember to use equal amounts of butter and flour. it is the amount of liquid that is added that will determine the thickness of the sauce |
you could sub with a can of cream of chicken, celery, or mushroom if you prefer. |
creamy artichoke and chicken bake with shrimp |
8 ounces cooked chicken breast, diced |
1/2 pound baby shrimp, cooked and cleaned |
8 artichoke hearts, drained and cut in half |
10 mushrooms, sliced |
1/2 tablespoon salted butter |
1 teaspoon worcestershire sauce |
3/4 cup béchamel sauce (posted seperately) |
2 tablespoons sherry * optional (i have never added this, never have it) |
1 tablespoon parmesan cheese |
1/4 teaspoon paprika |
1 pinch of salt and white pepper to taste |
Directions:
1. BECHAMEL SAUCE
2. In a small saucepan, over low-moderate heat, add butter and flour, and stir until mixture is a smooth paste.
3. Cook for 3 to 4 minutes, stirring constantly.
4. Next add milk very slowly, stirring constantly with a wire whisk.
5. Cook until sauce lightly thickens.
6. Add more liquid if too thick. Season to taste with salt and white pepper.
7. CREAMY ARTICHOKE AND CHICKEN BAKE WITH SHRIMP
8. Arrange artichoke hearts in bottom of small, shallow, buttered casserole dish.
9. Add shrimp and chicken.
10. Sauté mushrooms in butter and add to Béchamel sauce.
11. Add Worcestershire, sherry, salt, and white pepper to white sauce. Stir gently and pour over casserole.
12. Sprinkle with Parmesan cheese and paprika.
13. Bake uncovered at 350°F for about 25 to 30 minutes or until bubbly. Top should be brown.
14. Serve with your favorite rice.
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