Chicken-Artichoke Casserole |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is so yummy and has such a nice gravy with it that I like to serve it with mashed potatoes to complete the meal. The chicken stays so nice and moist and tender!! Ingredients:
1 (3 lb) fryer, cut up |
1 1/2 teaspoons salt |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
6 tablespoons butter |
1/4 lb mushroom, cut up |
12 -15 ounces artichoke hearts (you can use either canned or jarred marinated hearts) |
2 tablespoons flour |
2/3 cup chicken consomme or 2/3 cup chicken bouillon |
3 tablespoons sherry wine |
Directions:
1. Salt, pepper and paprika the chicken pieces.
2. Brown the chicken pieces in 4 tablespoons of butter and place in a greased casserole.
3. Add 2 tablespoons of butter to the frying pan and saute the mushrooms in it for 5 minutes.
4. Sprinkle the 2 tablespoons of flour over the mushrooms and stir in the consomme and sherry.
5. Cook for 5 minutes.
6. While this cooks, arrange the artichoke hearts between the chicken pieces.
7. Pour the mushroom sherry sauce over all.
8. Cover and bake in a preheated 375 degree oven for 40 minutes.
9. **Note:I have made this several times using just split chicken breast halves.
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