Instructions: 1. Rub chicken breasts with 3/4 t salt.

2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole.

3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook, stirring constantly, until sauce thickens slightly.

4. Preheat oven to 350F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.