Chicken, Artichoke, and Mushroom Casserole
Jill
ingredients
- 1 broiler-fryer (about 3 lbs), cut up
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 6 Tbs butter or margarine
- 1 can artichoke hearts, drained
- 1/4 lb. mushrooms, sliced
- 2 Tbs flour
- 2/3 cup chicken broth
- 3 Tbs sherry
- 1/4 tsp dried rosemary
directions
- 1
Sprinkle chicken with salt, pepper, and paprika.
- 2
Brown in 4 Tbs of the butter and remove to a casserole that has a cover.
- 3
Arrange artichoke hearts in between the chicken pieces.
- 4
Melt the remaining butter in the pan and sauté sliced mushrooms until barely tender.
- 5
Sprinkle flour over the mushrooms and stir in broth, sherry and rosemary.
- 6
Cook, stirring, until slightly thickened, then pour over chicken and artichokes.
- 7
Cover and bake in a 375° oven for 40 minutes or until chicken is tender.
Source: Janet
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