Chicken Casserole With Artichoke Hearts
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Artichoke hearts||15 Ounce (1 Can)|
|Onion||1 , chopped|
|Water||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Bacon slices||3 , crumbled|
|Almond slivers||1 Tablespoon (Toasted)|
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.
Serving size: Complete recipe
Calories 5334 Calories from Fat 2681
% Daily Value*
Total Fat 301 g462.9%
Saturated Fat 122.6 g613%
Trans Fat 0.2 g
Cholesterol 1710.9 mg570.3%
Sodium 2441 mg101.7%
Total Carbohydrates 111 g37%
Dietary Fiber 32.1 g128.4%
Sugars 18.2 g
Protein 493 g985%
Vitamin A 208.7% Vitamin C 127.2%
Calcium 69.9% Iron 157.8%
*Based on a 2000 Calorie diet