3 whole med. chicken breasts, skinned and cut in half
Salt
2 tbsp. salad oil
1 med. green onion, chopped
3 tbsp. all-purpose flour
2 c. milk
1 c. water
3 tbsp. catsup
1/2 tsp. rosemary, crushed
1/4 tsp. pepper
1 chicken-flavor bouillon cube or envelope
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 (9 oz.) pkg. frozen whole green beans, thawed

About 1 1/4 hours before serving, rub chicken breasts with about 3/4 teaspoon salt. In 12-inch skillet over medium heat, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole. Spoon off all but 2 tablespoons drippings from skillet.

In remaining drippings over medium-low 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, pepper, bouillon and 1/2 teaspoon salt. Cook, stirring constantly, until sauce is slightly thickened.

Preheat oven to 350 degrees. 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 off fat from sauce in casserole before serving. Serves 6.