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Chicken Artichoke & Mushroom Casserole Recipe
|Broiler fryer chicken||3 Pound, cut up|
|Salt||1 1⁄2 Teaspoon|
|Canned artichoke hearts||1 Pound (Drained)|
|Mushrooms||1⁄4 Pound, sliced|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Dried rosemary||1⁄4 Teaspoon|
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 mg
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
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.