January 11, 2011

Chicken Artichoke Casserole

4 large chicken breasts, halved, boned, and skinned
1 1/2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter or margarine
1 can whole mushrooms, drained (I left these out)
2 tbsp. flour
1 can cream of mushroom soup
1 cup cooking sherry (next time I'm going to use less)
1 can artichoke hearts, drained and halved (I used the marinated kind to add flavor)

Season chicken with salt, paprika, and pepper. Brown chicken in butter. Saute mushrooms in drippings in pan (if you're using them). Place chicken and mushrooms in casserole with artichoke hearts. Blend flour into pan juices; add soup and sherry. Cook until thick and pour over above. Bake, uncovered, at 350 for 1 hour or until done.

*The sherry makes the sauce have a VERY STRONG smell as you cook it, but it evaporates pretty well once it's cooked. I'll still probably use less next time.

This was so easy and so good. It has a ton of flavor!!

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