How To make Chicken, Mushroom and Artichoke Casserole
How To make Chicken, Mushroom and Artichoke Casserole
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3 pounds Broiler-fryer chicken Salt and pepper 1/2 teaspoon Paprika 1 tablespoon Butter 1/2 cup Rich chicken broth 3 tablespoons Dry sherry 1 teaspoon Fresh tarragon
or 1/4 teaspoon Dried tarragon 1/4 pound Mushrooms :
sliced 1 tablespoon Cornstarch 1 Can artichoke hearts -- (15 ounces) drain Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 tsp butter. Transfer to crockpot. Pour broth and sherry into pan. Stir to loosen brown bits. Pour over chicken. Season with tarragon. Cover. Cook on low for 8 hours. Just before serving, saute mushrooms in remaining butter until glazed. Combine cornstarch with equal amount of cold water. Turn crockpot to high. When sauce is simmering, stir in cornstarch mixture. Cook until thickened. Add sauteed mushrooms and artichoke hearts and heat and serve.
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Recipe Chicken Artichoke Casserole Recipe
Recipe - Chicken Artichoke Casserole Recipe
INGREDIENTS:
●2 cups uncooked bow tie pasta
●2 cups cubed cooked chicken
●1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
●1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
●1 cup shredded Parmesan cheese
●1 cup mayonnaise
●1/3 cup 2% milk
●1 garlic clove, minced
●1/2 teaspoon onion powder
●1/2 teaspoon pepper
●1 cup onion and garlic salad croutons, coarsely crushed
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SLOW COOKER ARTICHOKE MUSHROOM CHICKEN
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A new recipe I created just for you! I hope you enjoy this recipe for creamy artichoke mushroom chicken.
RECIPE:
INGREDIENTS: 2 lbs. boneless skinless chicken breasts 1 tsp. salt ¼ tsp. pepper 1 Tbsp. dried basil 2 garlic cloves minced 13.75 oz. can artichoke quarters drained 2 cups mushrooms sliced 1 cup sweet yellow onion diced 1 cup chicken broth 16 oz. cream cheese
SLOW COOKER SIZE: 5-quart or larger
INSTRUCTIONS: Add the chicken breasts to the slow cooker. Sprinkle over the salt, pepper, basil and garlic. Add the artichokes, mushrooms, and onions over the chicken. Pour over the chicken broth. Add the 2 cubes of cream cheese on top of everything. Cover and cook on LOW for 7 hours without opening the lid during the cooking time. Shred the chicken breasts with two forks, and then stir the cream cheese and chicken together. Serve over cooked noodles or steamed rice.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL: The Magical Slow Cooker Sarah Olson PO BOX 70586 Springfield, OR 97475
#crockpot #chickenrecipes
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Ingredients:
¼ c. arugula ¼ tsp. ground nutmeg ½ tsp. garlic 1 tbsp. sun-dried tomatoes ¼ c. artichoke hearts 2 tbsp. mozzarella 1 tbsp. butter 2 oz. cooked chicken 1 c. baby spinach
2 tbsp. cream
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