Chicken Casserole With Artichoke Hearts Recipe

Summary

Difficulty LevelEasyCourseMain Dish
Main IngredientChickenInterest GroupQuick

Ingredients

 
1/2 cup butter or margarine
 
4 chicken breasts
 
Salt and pepper
 
1 can (about 15 ounces) artichoke hearts
 
1 onion, peeled, chopped
 
2 teaspoons paprika
 
3 tablespoons flour
 
1/2 cup water
 
1 chicken bouillon cube
 
1/2 cup sour cream
 
1 cup dry white wine
 
2 or 3 slices bacon, fried, crumbled
 
Almond slivers, toasted

Directions

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.

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