Chicken-Andouille Casserole | Emerils.com

Ingredients

• 1/4 cup all-purpose flour, plus 2 tablespoons
• 1 tablespoon Essence, recipe follows
• 2 tablespoons olive oil
• 2 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan
• 1 tablespoon melted butter
• 6 ounce andouille sausage, chopped
• 1 cup chopped yellow onions
• 30 cloves garlic
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1/4 teaspoon cayenne
• 4 ounce mushrooms, stems trimmed, wiped clean, and sliced
• 6 boiled artichoke hearts, sliced 1/2-inch thick
• 3 tablespoon chopped green onions
• 1 tablespoon minced fresh parsley leaves
• 1 teaspoon minced fresh tarragon leaves