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Chicken, Artichoke, and Mushroom Casserole Recipe

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This recipe for Chicken, Artichoke, and Mushroom Casserole is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 frying chicken (approx. 3 lbs)
1 tsp. salt
1/2 tsp. paprika
6 tbsp. butter or margarine
1/2 pound of mushrooms, sliced
1 can (no.303) artichokes drained
2 tbsp. flour
two-thirds cup chicken broth
3 tbsp. sherry
1/4 tsp. dried or 1 tsp. fresh rosemary
Directions:
Directions:
Cut chicken into serving pieces and sprinkle with salt, pepper, and paprika. Brown in 4 tbsp. of the butter and remove to casserole dish. Add the remaining 2 tbsp. of butter to the drippings and saute the sliced mushrooms. Arrange artichoke hearts between chicken pieces. Sprinkle flour over the mushrooms and stir in chicken broth, sherry, and rosemary. Cook for a few minutes, then pour over chicken and artichokes. Cover and bake in a moderately hot oven (375 degrees) for 40 minutes, or until chicken is tender. Serves 6. The rich gravy is wonderful with any kind of rice.
Personal Notes:
Personal Notes:
From Jason and Justin Hollick's Grandfriend.

 

 

 

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