Chicken-Artichoke Casserole
Chicken-Artichoke Casserole is an moderately easy dinner. Made with 2 1/2 lb. (more or less) chicken, skinned, boned and cut to serving size; breasts, thighs or your preference), 1 1/2 tsp. salt, 1/2 tsp. paprika, 1/4 tsp. pepper and 6 tbsp. butter (1 cube), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Weigh chicken after it is skinned and boned.
Salt, pepper and paprika chicken pieces.
Brown chicken in 4 tablespoons of butter. Place in a large casserole (I use a large, flat Pyrex pan).
Heat remaining 2 tablespoons of butter in same frying pan and saute mushrooms for 5 minutes.
Sprinkle flour over them and stir in chicken broth and sherry.
Cook for 5 minutes.
Arrange artichoke hearts, without cutting them in pieces, between chicken pieces. Pour mushroom-sherry sauce over them; cover and bake at 375Β° for 40 to 45 minutes.
Yields 4 to 6 servings.
π· Perfect Pairings
Complete your meal with these
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