"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Artichoke Casserole Recipe

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This recipe for Chicken Artichoke Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Monday, October 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs chicken fryer, cut up or any pieces of the chicken that you prefer
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
6 TBS butter or olive oil
1/4 lbs fresh mushrooms, sliced
2 TBS flour
2/3 cup chicken broth
3 TBS sherry
1 14oz. can artichoke hearts, drained (not marinated)

Directions:
Directions:
Salt, pepper and paprika chicken pieces. Brown chicken in frying pan in your choice oil or butter. Place in large 4 qt. casserole. Heat remaining 2 TBS butter in frying pan and saute mushrooms for 5 minutes. Sprinkle flour over them and stir in chicken broth and sherry. Cook for 5 minutes. Arrange artichoke hearts between chicken pieces. Pour mushroom sherry sauce over them, cover and bake at 375F for 40 to 50 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 1/2 hr.

 

 

 

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