Chicken-Artichoke Casserole

Name: Chicken-Artichoke Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
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

Submitted by Judith N.

"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!!"

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 4

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

Salt, pepper and paprika the chicken pieces.
Brown the chicken pieces in 4 tablespoons of butter and place in a greased casserole.
Add 2 tablespoons of butter to the frying pan and saute the mushrooms in it for 5 minutes.
Sprinkle the 2 tablespoons of flour over the mushrooms and stir in the consomme and sherry.
Cook for 5 minutes.
While this cooks, arrange the artichoke hearts between the chicken pieces.
Pour the mushroom sherry sauce over all.
Cover and bake in a preheated 375 degree oven for 40 minutes.
**Note:I have made this several times using just split chicken breast halves.