Chicken and Artichoke Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 Whole Chicken Breasts, deboned
2 T. Flour
2/3 Cup Chicken Boullion
1/4 Cup Sherry
2 6 oz. jars of Marinated Artichokes
1 Pound Sliced Fresh Mushrooms
6 T. Butter, divided (4 T and 2 T)
Salt, Pepper, and Paprika to taste
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Directions: |
Directions:Season the chicken with the salt, pepper, and paprika. Brown the breasts in 4 T. of butter. Remove the chicken and place them side-by-side in a casserole dish. If you can't arrange them in a single layer, it is OK to overlap them a bit.
Add 2 T. of butter to the skillet and saute the mushrooms for 5 minutes. Stir in the flour, bullion, and sherry. Cook an additional 5 minutes, stirring frequently. Arrange the artichoke mixture over the chicken and pour the sauce over the top to ensure the chicken doesn't dry out.
Bake the casserole, covered, for one hour at 375 degrees.
Note that I frequently make more sauce than is called for in this recipe. Chicken breasts are so huge anymore that additional sauce comes in handy. Alternatively, if you are using those huge chicken breasts you find in the supermarket, feel free to cut them in half to make a reasonable portion for each guest. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is a nice entree for a dinner party. It's easy to make and can be assembled in advance to cut down on last minute preparations. It can be served with mashed potatoes, rice, or even scalloped potatoes. A green salad accompaniment and a light dessert, like ice cream, is perfect. My guests often request this dish, which makes entertaining easy!
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