This was so good!

LINDA’S CHICKEN AND HAM

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

Preheat oven to 400 degrees F. In a sauté 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 sauté 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.