Chicken-Artichoke Casserole

• 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
• 6 Tbsp. butter (1 cube)
• 1/4 to 1/2 lb. fresh mushrooms, sliced
• 2 to 3 Tbsp. flour
• 1 c. chicken broth
• 5 Tbsp. sherry wine
• 1 (14 oz.) can artichoke hearts, drained (not marinated)

1. Weigh chicken after it is skinned and boned.
2. Salt, pepper and paprika chicken pieces.
3. Brown chicken in 4 tablespoons of butter. Place in a large casserole (I use a large, flat Pyrex pan).
4. Heat remaining 2 tablespoons of butter in same frying pan and saute mushrooms for 5 minutes.
5. Sprinkle flour over them and stir in chicken
6. broth and sherry.
7. Cook for 5 minutes.
8. Arrange artichoke hearts, without cutting them in pieces, between chicken pieces. Pour mushroom-sherry sauce over them; cover and bake at 375u0b0 for 40 to 45 minutes.
9. Yields 4 to 6 servings.

chicken, salt, paprika, pepper, butter, fresh mushrooms, flour, chicken broth, sherry wine, hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536177 (may not work)