Freezer Food Friday

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Artichoke Chicken Bake

6 servings

¼ cup butter or margarine
6 boneless, skinless chicken breasts
1 cup onion, chopped
1 garlic clove minced
2 tablespoons flour
¼ teaspoon salt
1 ¼ cup dry white wine (or apple juice)
1 cup canned reduced-fat chicken broth
1 (3 oz) package fat-free cream cheese
1 (14 oz) can artichoke hearts, drained and halved (not marinated artichoke hearts)
For serving day you will need:
½ cup sliced almonds (to be added at serving time)
2 tablespoons parsley

Advanced Prep: Cook chicken in stockpot. Remember to keep these six chicken pieces whole after cooking (don't cut or shred). Chop onion. Mince garlic.
Preparation: Melt butter in large skillet over medium heat. Saute onion and garlic until tender. Stir in flour and salt until smooth. Cook 1 minute, stirring constantly. Add wine (or juice) and broth; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts Remove from heat; set aside. Place chicken breasts in 2-quart casserole dish; arrange artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cover label and freeze.

To serve: Thaw. Bake uncovered at 350 degrees for 35 minutes or until bubbly. Sprinkle with almonds and parsley.