Baked Chicken And Artichoke Casserole

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 1/2 cups half-and-half

2 teaspoons kosher salt

2 cups whole milk

2 heads fennel , coarsely chopped (about 4 cups)

1 (9 ounce) package frozen quartered artichoke hearts (about 3 cups)

1 cup grated emmenthaler cheese (2 1/2 ounces)

2 large yellow onions , quartered

1 teaspoon hot sauce

1/4 cup freshly grated parmigiano-reggiano cheese

4 medium garlic cloves , chopped

1/2 cup all-purpose flour

2 quarts low sodium chicken broth

1 tablespoon chopped fresh thyme leave

1 medium leek , halved lengthwise, rinsed, and thinly sliced (about 1 1/2 cups. Use only the white and light green parts.)

7/8 cup butter , plus more for buttering the dish

1 (7 lb) roasting chickens , rinsed, giblets and neck discarded

1/2 cup plain breadcrumbs

2 lbs cremini mushrooms , thinly sliced

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