Chicken, Artichoke & Mushroom Casserole

1/2 lb fresh mushrooms, sliced

2 Tbsp butter

1 can (14 oz) chicken broth

4 chicken breasts (3 lbs)

1 can (14 oz) artichoke hearts, drained

1/4 cup butter or margarine

1/4 cup flour

1/4 tsp salt

1/8 tsp pepper

3/4 cup Half & Half

1/2 cup parmesan cheese, grated

1/2 tsp dried rosemary, crushed

*Saute mushrooms in 2 Tbsp butter until golden brown.  Set aside.

*Place chicken breasts in simmering chicken broth (single layer) in a skillet. Cover and cook for 20 min.

*Remove chicken from broth, reserving 3/4 cup broth.  Cool, skin and bone chicken (if not boneless).  

*Arrange chicken slightly overlapping in 9x13 casserole dish.  Top with artichoke hearts and set aside.

*Melt 1/4 cup butter.  Stir in flour, salt, pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. 

*Pour sauce over chicken and artichokes, then sprinkle the mushrooms on top. Bake at 325* for 30 minutes.  If you make this dish ahead of time, cover, refrigerate, and add 10 minutes to baking time.