Serves: 5
Total Calories: 271
Sprinkle chicken with salt, pepper, and paprika. In skillet, brown chicken in 4 tablespoons of the butter and transfer to a 2-quart casserole. Arrange artichoke hearts between chicken pieces. Melt remaining butter in the skillet and in it, sauté mushrooms until barely tender. Sprinkle flour over mushrooms and stir in broth, sherry, and rosemary. Cook, stirring, until slightly thickened, then pour over chicken and artichoke hearts. Cover and bake in 375° oven for 40 minutes or until tender.
This Chicken Artichoke Casserole recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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