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Chicken-Artichoke Casserole Recipe

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

Stevie Apple
Added: Sunday, May 24, 2009


1 (3 lb.) cut-up fryer (or equal weight of chicken pieces)
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 T. butter (divided use)
1/4 lb. mushrooms cut in large pieces
2 T. flour
2/3 cup chicken broth
3 T. sherry or white wine
1 (12 to 15 oz.) can artichoke hearts, drained

Preheat oven to 375. Salt, pepper and paprika the chicken pieces. Brown chicken pieces in 4 T. butter and put them in a large casserole dish. Put the other 2 T. butter into the frying pan and saute the mushrooms in it for about five minutes. Sprinkle the flour over the mushrooms and stir in the chicken broth and the sherry or wine. Cook 5 minutes. Arrange the artichokes between the chicken pieces in the casserole dish. Pour the mushroom-sherry sauce over the chicken, cover and bake for about 40 minutes or until chicken is done.

Note: This can be prepared the day before, except for the final baking. Bring to room temperature before cooking.




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