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.