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Paul Newman's Chicken & Artichoke Hearts en Casserole Recipe

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This recipe for Paul Newman's Chicken & Artichoke Hearts en Casserole, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Saturday, July 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c drained canned artichoke hearts
Newman's Own Italian Vinegar Salad Dressing
3 c diced skinned and boned chicken breasts
1/4 c vermouth, dry sherry or white wine
Salt and pepper
1 1/2 c grated medium-sharp cheddar cheese
6 tbsp Parmesan cheese, fresh is best!

Directions:
Directions:
Preheat oven to 350

Marinate canned artichoke hearts in salad dressing for 2 hours prior to preparation of dish. Then strain and quarter the artichokes.

Saute diced chicken in butter for 3 minutes. Add wine and salt and pepper to taste. Continue cooking until chicken pieces are barely white all over. Place chicken in a buttered baking dish along with the artichoke hearts and cover with the cheeses. Place in a preheated 350 degree oven for 30 minutes or until cheese is lightly browned and bubbly.

Serve over buttered spinach noodles or egg noodles.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I think that the dry sherry makes the dish!

 

 

 

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