Chicken Artichoke & Mushroom Casserole Recipe
Ingredients
| 1 broiler-fryer chicken (about 3 lbs.), cut up | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Butter/Margarine | 6 Tablespoon | |
| Artichoke hearts | 1 Can (10oz), drained | |
| Mushrooms | 1/4 pound, sliced | |
| Flour | 2 Tablespoon | |
| 2/3 cup regular-strength chicken broth | ||
| 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.
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.
Chef
