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Chicken Casserole With Artichoke Hearts

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Chicken breasts 4
  Artichoke hearts 15 Ounce (1 Can)
  Onion 1 , chopped
  Paprika 2 Teaspoon
  Flour 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Chicken 1
  Sour cream 1⁄2 Cup (8 tbs)
  Dry white wine 1 Cup (16 tbs)
  Bacon slices 3 , crumbled
  Almond slivers 1 Tablespoon (Toasted)
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350 °F.
Heat butter in saute pan; put in chicken.
Sprinkle with salt and pepper; brown on both sides.
Put into casserole with drained artichokes.
Add onion and paprika to remaining fat; saute until onion is soft.
Remove from heat; stir in flour.
Return to heat; cook 1 minute.
Gradually add water, in which bouillon cube has been dissolved; stir until boiling.
Remove from heat; add sour cream and wine.
Reheat a few minutes without boiling; pour over chicken.
Cover; cook about 1 hour.
Before serving, sprinkle with bacon and almonds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Quick

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