Cheesy Chicken and Artichoke Bake

2 cups chicken stock
1 1/2 lbs. boneless skinless chicken breast
1/4 cup chopped onions
1 clove garlic
3/4 cup evaporated skim milk
2 TBS. cornstarch
2 TBS. dry white wine
1/3 cup grated parmesan cheese
1/2 tsp. dried rosemary
1/4 tsp. salt
1/8 tsp. ground white pepper
1 (14oz) can artichoke hearts
2 cups sliced mushrooms


Bring broth to a simmer in large skillet; add chicken. Cover and simmer for 10 to 15 minutes or until chicken is no longer pink. Reserve 3/4 cup broth. Shred or cut the chicken into bite sized pieces and set aside. Lightly spray an unheated medium saucepan with non- stick spray. Add onions and garlic. Cook and stir until onions are translucent and tender. Stir in the reserved broth and milk. Stir together the cornstarch and wine until smooth. Slowly whisk cornstarch mixture into the broth and milk. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and cook one minute more. Stir in parmesan cheese, rosemary, salt and pepper. Cook until the cheese is melted. Pre-heat oven to 350. Lightly spray 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 over the chicken. Pour the cheese sauce over the chicken and artichokes. Bake for 25 to 30 minutes. Meanwhile add 2 TBS. reserved artichoke liquid to medium skillet. Add the mushrooms and stir until tender. Before serving the casserole top with mushrooms.

from the kitchen of Kris