- Home
- Main Dish
- How To make Chicken, Mushroom and Artichoke Casserole
How To make Chicken, Mushroom and Artichoke Casserole
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.
How To make Chicken, Mushroom and Artichoke Casserole's Videos
Chicken Artichoke Casserole
Here's her recipe:
Margie Blair 3 days ago
I want to share a recipe with you
Chicken Artichoke Casserole
Brown your chicken pieces in butter after first sprinkling with salt pepper and paprika
Remove the chicken to a big casserole and put sliced mushrooms in the skillet and sauté them for about 5 minutes
Sprinkle 2 tablespoons of flour over the mushrooms, them add 2/3 of a cup of chicken bullion or broth and 2 tablespoons of sherry and let it simmer for about 5 minutes
While it simmers open a can of artichoke hearts drain them and arrange them around the chicken in the casserole
Pour the sauce and mushrooms over the chicken and artichokes..
Bake covered at 375 for 45 minutes to an hour..
Serve over white rice
I used chicken drumsticks so mine took the full hour but it is delicious !
This recipe was delicious. I froze the leftovers which were enough
for a full meal again for us.
Thank you for watching.
My website
Artichoke Chicken and Mushrooms
Chicken Jerusalem: Chop Mushrooms & Artichoke Hearts
Chicken Jerusalem: Chop Mushrooms & Artichoke Hearts. Part of the series: Chicken Jerusalem With Fried Risotto Cakes. When preparing chicken Jerusalem, chop mushrooms into very thin slices and quarter the artichoke hearts. Chop mushrooms and artichoke hearts for Jerusalem chicken in a rosemary cream sauce with tips from a professional chef in this free culinary arts video. Read more:
Super Easy Skillet Chicken Artichoke, Spinach & Mushroom baked in rich sauce
This recipe is so easy to make and packed with flavor. It's a perfect for a keto diet too.
Ingredients
5 or more skinless/boneless chicken thighs (breasts work too)
1 8 oz cream cheese
2 cup chicken broth
1/2 cup water
1/4-1/2 cup cheese (cheddar, parmeson , feta or any of your choice)
1 cup spinach leaves (chop 1 bunch or 1 cup of baby leaves)
1 cup artichok chopped (can)
1 cup chopped mushrooms
2 pods minced garlic
olive oil for pan
1 T ranch dressing
seasoning: thyme, salt pepper, garlic salt or powder, cilantro/lime seasoning
1 cup quinoa
Directions;
Start with quinoa. Put 1 cup quinoa, 1 cup chicken broth, 1/2 cup water, season with salt, pepper and cilantro/lime in a pot and bring to boil then cover turn to low and cook for 15 min or until water is absorbed. Let sit 5 minutes after it cooks then fluff with a fork.
Next add olive oil to lightly cover the bottom of a cast iron skillet (or oven safe pan) turn heat on medium and saute the chopped veggies and garlic. Remove when they are soft. Add a little more olive oil to the pan and turn to high. Add the chicken thighs (season in pan or before you put in pan to your taste) , brown each side of the chicken then remove. Scrape bottom of pan then add 1 cup chicken broth. When it bubbles turn to medium. Break up cream of cheese and add. Use spatula to break up chunks of cheese and cook to sauce forms. Add 1 T ranch dressing and keep cooking till sauce reduces and thickens a little. It won't thicken much but you'll want to keep breaking up the cheese lumps. When it is smooth & a little thicker (some small lumps will remain) Put the chicken back in and add veggies. Let it cook on low a 3-5 minutes longer . Sprinkle 1/4 to 1/2 cup grated cheese (any flavors) to the top. Put in 350 oven for 15 minutes.
Serve over Quinao, egg noodles, rice or any pasta. It would be delish over mashed potatoes too.
Let me know what you think!
Please hit the like button and subscribe to my channel. I'm having so much fun cooking these recipes for you and am open to any suggestions of anything you want to see me make.
I'm getting lots of comments from people I meet that are trying new recipes from this channel.
Artichoke Chicken Bake
This Artichoke Chicken Bake features juicy baked chicken smothered in a creamy parmesan and artichoke topping. It is an easy dinner recipe that you will want to make again and again! RECIPE:
How to Make Artichoke Chicken | Chicken Recipes | Allrecipes.com
Get the recipe for Artichoke Chicken at
Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram