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Chicken Artichoke & Mushroom Casserole

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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