Ingredients

• Casserole
• 1/4 cup butter
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• salt and pepper (for seasoning chicken)
• 1 13 or 14 oz. can artichoke hearts, quartered
• 1/2 cup dry white wine
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 1/2 teaspoons whole-grain mustard
• 1/4 teaspoon onion powder
• 1 cup wild rice blend, cooked according to package directions
• 4 oz. fontina cheese, shredded
• 1/4 cup shredded Parmesan cheese
• 1/2 cup sour cream
• 2 sprigs fresh thyme leaves, stems removed (or 1/4 teaspoon dry thyme leaves)


• Topping
• 2 cups cubed sourdough bread (1/2-inch cubes)
• 4 tablespoons (1/2 stick) melted butter
• 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350°F. Spray a 1.5-quart baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium heat. Season cubed chicken with salt and pepper and add to skillet. Cook, stirring occasionally, for about 6-8 minutes or until cooked through. (Note: At this point, if you would like to add mushrooms, onions and/or broccoli florets to this casserole, see recipe description above for instructions.)

Add wine and cook for an additional 5 minutes, or until almost all the liquid has evaporated.

Sprinkle flour over the chicken and wine mixture and cook for 2 minutes, stirring constantly. Gradually add broth, milk, mustard and remaining salt and pepper. Stir constantly until mixture is creamy with no lumps. Bring to a gentle boil, then reduce heat to low and simmer for 8 minutes, stirring occasionally.

Gently fold in chopped artichoke hearts, rice, cheeses, sour cream and thyme. Salt and pepper to taste, then spoon the mixture into the prepared casserole dish.

Place bread cubes in a medium mixing bowl, then drizzle with melted butter and toss. Add Parmesan cheese and toss again, then evenly arrange bread cubes on top of casserole. Bake for 30-40 minutes or until hot and bubbly and bread cubes have turned crispy and golden brown in color.