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Chicken, artichoke and mushroom casserole Recipe

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This recipe for Chicken, artichoke and mushroom casserole, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Sunday, March 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb fryer, cut up (or 4 chicken breasts)
1 1/2 tsp garlic salt
1/4 tsp pepper
1/2 tsp paprika
6 tbsp butter
sliced mushrooms
artichoke hearts (canned)
2 tbsp flour
2/3 -1 cup chicken broth
3 tbsp sherry
1 1/4 tsp rosemary

Directions:
Directions:
Mix garlic salt, pepper and paprika together. Sprinkle over chicken pieces. Brown in 4 tbsp butter; place in casserole. Arrange artichoke hearts between chicken pieces. Add remaining 2 tbsp butter to drippings and saute mushrooms. Sprinkle flour over mushrooms and stir in broth, sherry and rosemary. Cook for a few minutes until thickened the pour over chicken. Cover and bake in 375 degree oven for 40 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Easy to prepare 1-2 days ahead for large dinner parties.

 

 

 

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