Chicken Asparagus Artichoke Casserole (C3)

Phylis Jackson Weeks

Adapted for 17 Day Diet from recipe on Cooks.com

1 can of artichoke hearts halved
1/2 onion sliced thinly
1 bunch of asparagus
8 ounces sliced mushrooms
3-4 chicken breasts
3 sprigs thyme
poultry seasoning
1 cup chicken broth
2 tsp I can't Believe It's Not Butter spray
2 oz fat-free cream cheese
1/4 cup + 2 Tbsp parmesan cheese
splash of dry sherry
1/4 cup fat-free half and half
Salt and pepper

Preheat oven to 375.

Layer ingredients through chicken in a 9 x 13 casserole dish in the order listed, sprinkle with thyme and poultry seasoning.

In a saucepan, bring chicken broth to a boil and boil for 3-5 minutes, reduce heat and add cream cheese, stirring until melted. Whisk in sherry, parmesan, butter spray and half and half, simmering until well blended.

Pour over the casserole dish. Pour on chicken but do not let the liquid cover the chicken breasts. Sprinkle chicken with parmesan cheese.

Bake uncovered 25-30 minutes until chicken is cooked through.