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Chicken Artichoke & Mushroom Casserole

the.instructor's picture
  Broiler fryer chicken 3 Pound, cut up
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Butter/Margarine 6 Tablespoon
  Canned artichoke hearts 1 Pound (Drained)
  Mushrooms 1⁄4 Pound, sliced
  Flour 2 Tablespoon
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Sherry 3 Tablespoon
  Dried rosemary 1⁄4 Teaspoon

Sprinkle chicken with salt, pepper, and paprika.
Brown in 4 tablespoons of the butter and remove to a casserole, which has a cover.
Arrange artichoke hearts in between the chicken pieces.
Melt the remaining butter in the pan and saute sliced mushrooms until barely tender.
Sprinkle flour over the mushrooms and stir in broth, Sherry, and rosemary.
Cook, stirring, until slightly thickened, then pour over chicken and artichokes.
Cover and bake in a 375° oven for 40 minutes or until chicken is tender.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3979 Calories from Fat 2507

% Daily Value*

Total Fat 280 g430.6%

Saturated Fat 105.3 g526.4%

Trans Fat 0 g

Cholesterol 1214 mg404.7%

Sodium 5008.9 mg208.7%

Total Carbohydrates 84 g28%

Dietary Fiber 27.9 g111.8%

Sugars 7.5 g

Protein 277 g553%

Vitamin A 111.4% Vitamin C 133%

Calcium 40.1% Iron 116.7%

*Based on a 2000 Calorie diet

Chicken Artichoke & Mushroom Casserole Recipe