The recipe

In response to last week's post, I present to you the recipe:

Chicken and Artichoke Casserole

1 3-lb. Frying chicken, cut into pieces
1 tsp Salt
1/4 tsp Pepper
1/2 Paprika
3 Tbsp Butter
1 10-1/2 oz. can Condensed cream of chicken soup
1 Tbsp Chicken stock base
3 Tbsp Dry sherry wine
1 Tbsp Fresh lemon juice
1 9-oz. can Artichoke hearts (Note: Double this. You won't be sorry)
1 4-oz. can Sliced mushrooms

• Sprinkle chicken with salt, pepper and paprika. 
• Melt butter in the casserole and roll chicken pieces in it.
• Bake in hot oven (400°) until light brown, about 15 minutes.
• Combine chicken soup, chicken stock base, sherry, lemon juice and tarragon and heat just to boiling. 
• Arrange artichoke hearts between and among the chicken pieces, and spoon over drained mushrooms.
• Pour hot soup/stock/sherry sauce all over the chicken, artichokes and mushrooms.
• Cover and bake at (350°) for 45 minutes, or until chicken is tender.
• Do a little dance, because what you are about to eat is so very yummy.  Your tastebuds are going to be very happy with you.

Makes four servings.