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Chicken, Mushroom and Artichoke Casserole

Chicken, Mushroom and Artichoke Casserole
Main Ingredient: Chicken

Preparation: Crock Pot and Slow Cooker

Course: Casseroles

Yield:

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Chicken, Mushroom and Artichoke Casserole ingredients

  • 3 lb Broiler-fryer chicken
  • Salt and pepper
  • 2483527⁄624973141 t Paprika
  • 1 T butter
  • 2483527⁄624973141 c Rich chicken broth
  • 3 T Dry sherry
  • 1 t Fresh tarragon -- or
  • 2483527⁄624973141 t Dried tarragon
  • 2483527⁄624973141 lb Mushrooms, sliced
  • 1 T Cornstarch
  • 1 cn artichoke hearts -- (15 ounces) drain

Cooking Chicken, Mushroom and Artichoke Casserole

1. Wash chicken and pat dry. Seasoni with salt and pepper and paprika.
2. Using a large frying pan brown chicken in 1 tsp butter.
3. Transfer to crockpot.
4. Pour broth and sherry into pan. Stiri to loosen brown bits.
5. Pour over chicken.
6. Season with tarragon.
7. Cover.
8. Cook on low for 8 hours.
9. Just before serving, saute mushrooms in remaining butter until glazed.
10. Combine cornstarch with equal amount of cold water.
11. Turn crockpot to high.
12. When sauce is simmering, stir in cornstarch mixture.
13. Cook until thickened.
14. Add sauteed mushrooms and artichoke hearts and heat and serve.


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