Chicken Casserole With Artichoke Hearts Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Chicken breasts | 4 | |
| Artichoke hearts | 1 Can (10oz) | |
| Onion | 1 , chopped | |
| Paprika | 2 Teaspoon | |
| Flour | 3 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Chicken | 1 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| 2 or 3 slices bacon, fried, crumbled | ||
| Almond slivers, toasted | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
