She Strengthens

Luxurious Chicken Casserole with Artichoke Hearts and Emmentaler Cheese

Elevate Your Comfort Food Game

Imagine a classic chicken casserole, reminiscent of the one your mom used to make, but with a few luxurious twists. Chef Ben Ford’s recipe adds artichoke hearts and Emmentaler cheese to create a dish that’s sure to impress.

Streamlining the Prep Work

Using frozen artichoke hearts makes this recipe a breeze to prepare. Simply mix them into the dish straight from the freezer, and you’re good to go!

A Modern Potluck Favorite

This recipe was featured as part of our Modern Potluck menu, and it’s easy to see why. It serves 10-12 people, making it perfect for large gatherings.

The Essential Ingredients

• 2 quarts low-sodium chicken broth
• 2 teaspoons kosher salt
• 2 medium heads fennel, coarsely chopped
• 2 large yellow onions, quartered
• 1 (7-pound) chicken, rinsed and giblets 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 Birds Eye brand (about 3 cups), or cooked fresh artichoke hearts
• 1/2 cup plain dry breadcrumbs

The Cooking Process

Step 1: Poach the Chicken

Combine chicken broth, salt, fennel, onions, and chicken in a large pot. Bring to a boil, then reduce heat and simmer until the chicken is tender and cooked through.

Step 2: Sauté the Mushrooms

Melt butter in a large frying pan over medium heat. Add mushrooms and cook until golden brown, about 10 minutes. Remove from pan and season with salt and pepper.

Step 3: Prepare the Sauce

Combine half-and-half and milk in a medium saucepan and bring to a simmer. Melt butter in a large Dutch oven or heavy-bottomed pot, then add leek and garlic. Cook until softened, about 2 minutes. Sift flour over the leek mixture and cook until well incorporated. Slowly add warm half-and-half and milk, stirring constantly until smooth.

Step 4: Assemble and Bake

Butter a 13-by-9-inch baking dish. Spread the chicken-and-artichoke mixture in an even layer, then sprinkle breadcrumbs over top. Bake until the edges are bubbling, breadcrumbs are browned, and casserole is heated through.

The Perfect Pairing

Hiedler Löss Grüner Veltliner, Austria, is the ideal wine to pair with this dish. Its green fruits, legume flavors, and herbaceousness complement the artichoke hearts and Emmentaler cheese perfectly.