Ham and Artichoke Casserole
Ingredients:
- 4 cups Smithfield ham, chopped
- 2 cups cooked chicken, chopped
- 2 cans artichoke hearts, drained and roughly chopped
- 1/4 cup butter
- 1 clove garlic, minced
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground thyme
- 1/4 cup all-purpose flour
- 1 cup heavy cream, divided
- 3/4 cup chicken stock
- Salt and pepper
- 1 cup Parmesan cheese, grated
Directions:
Preheat oven to 400 degrees F. In a saute pan over medium heat, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Stir constantly for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/4 cup heavy cream and the artichoke hearts; simmer for 5 minutes, stirring constantly.
Pour artichoke mixture into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked ham and set aside.
In same saute pan over low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in remaining heavy cream and chicken stock; continue cooking and stirring until thickened. Salt and pepper to taste. Add cooked chicken to the sauce and stir to combine. Pour mixture over ham in casserole dish. Spread Parmesan cheese over top and bake until cheese is lightly browned, approximately 20 minutes.
Pour artichoke mixture into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked ham and set aside.
In same saute pan over low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in remaining heavy cream and chicken stock; continue cooking and stirring until thickened. Salt and pepper to taste. Add cooked chicken to the sauce and stir to combine. Pour mixture over ham in casserole dish. Spread Parmesan cheese over top and bake until cheese is lightly browned, approximately 20 minutes.
