Chicken Artichoke Casserole

1 pound boneless skinless chicken breasts, cut into 2 inch cubes

4 Tbls. butter or margarine, divided

salt and pepper to taste

1 9oz package frozen artichoke hearts, thawed or 1 14oz can water-packed artichoke hearts, drained and halved

1/4 cup all purpose flour

1/8 tsp ground nutmeg

2 cups chicken broth

1 cup (4oz) shredded cheddar cheese

1/4 cup dry bread crumbs

1 Tbls minced fresh savory or 1 tsp dried savory

1 Tbls minced fresh thyme or 1 tsp dried thyme

Hot cooked noodles or rice

In a skillet, saute chicken in 1 Tbls butter until no longer pink.  Season with salt and pepper.  Place chicken and artichokes in a greased 11in x 7in x 2in baking dish; set aside.  In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Stir in cheese until melted; spoon over chicken.  combine bread crumbs, savory and thyme; sprinkle over chicken.  Bake uncovered, at 350 for 25-35 minutes or until golden brown. Serve over noodles or rice yields 4-6 servings.