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1
In a large pot, combine the chicken broth, 2 teaspoons salt, fennel, and onions.
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2
Place chicken in the pot and bring to a boil over high heat.
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3
Reduce heat to low, cover, and simmer about 1 hour or until chicken is tender and completely cooked.
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4
Remove chicken from liquid and place on a cooling rack set on a baking sheet to cool.
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5
Reserve the cooking liquid for another use.
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6
Melt 1 tablespoon butter in a large frying pan over medium heat.
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7
When it foams, add 1/4 of the mushrooms.
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8
Saute, stirring occasionally, until they are golden brown, about 10 minutes, then remove from pan.
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9
Season well with salt and freshly ground black pepper and set aside.
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10
Cook remaining mushrooms in 3 more batches, using 1 tablespoon of butter per batch.
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11
When the chicken is cool enough to handle, remove skin and cut meat into 1-inch cubes.
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12
Discard skin and bones, and reserve meat.
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13
Heat oven to 375F Combine half-and-half and milk in a medium saucepan.
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14
Bring to a simmer over medium-low heat.
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15
Reduce heat to low to keep warm.
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16
In a large Dutch oven or heavy-bottomed pot that is wider than it is tall, melt 10 tablespoons of butter over medium heat.
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17
When it foams, add leek and garlic, and cook until softened, about 2 minutes.
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18
Season with salt.
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19
Sift flour over the leek mixture and stir to combine.
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20
Cook, stirring constantly, until flour is well incorporated and has lost its raw flavor, about 3 minutes.
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21
Remove from heat; slowly add heated half-and-half and milk, stirring constantly until smooth.
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22
Return to stove over medium heat and cook sauce until it simmers and begins to thicken, about 3 minutes.
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23
Remove from heat and add the hot sauce, Parmigiano-Reggiano, Emmenthaler, and chopped thyme; stir until cheese melts.
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24
Stir in the reserved chicken and mushrooms, and the frozen artichoke hearts; taste mixture and adjust seasoning if necessary.
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25
Butter a 13-by-9-inch baking dish.
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26
Spread the chicken-and-artichoke mixture in an even layer, sprinkle with breadcrumbs, and bake, uncovered, until the edges are bubbling, breadcrumbs are browned, and casserole is heated through, about 30 minutes.
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27
Allow casserole to sit for 5 minutes before serving.
