Monday, September 20, 2010

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.



Velvet Sacks said...

This sounds delicious! I will think of you and your mom, and the love that you shared, when I make this. Soon.

Duly Inspired said...

VS - I hope you do make it and I hope you do share it. :-) In a perfect world, I would love to make it FOR YOU! :-)

Anonymous said...

Thank you for sharing, I love recipes, especially when memories are attached, even if they're not mine. I will make this for my mid-week dinner next week!