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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Paul Newman's Chicken & Artichoke Hearts en Casserole Recipe

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This recipe for Paul Newman's Chicken & Artichoke Hearts en Casserole is from The Perry Family 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:  
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 350º

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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