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Chicken-artichoke casserole

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Ingredients/Components

paprika - 1 item
salt and pepper - 1 item
parsley - 1 item
cans artichoke hearts, drained - 2 item
cans sliced water chestnuts - 2 item
whole boneless, skinless chicken breasts - 8 item
mushrooms, sauteed
sour cream of plain yogurt - 8 oz
sherry or vermouth to taste - 1 item

How to make chicken-artichoke casserole:

Can use chicken breasts with ribs. Simmer 1/2 hour and remove skin and bones. Then continue with recipe.

Saute thickly sliced mushrooms. Combine sour cream or yogurt, water chestnuts, mushrooms, sherry, salt and pepper.

Line a 9 x 13-inch casserole with chicken breasts (skinless and boneless). Pour sauce over and "dot" with artichokes. Bake 1 hour at 350°. Serves 8 to 10.

Just before serving, dust lightly with paprika and parsley for color.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

4.3

Average rating: 4.3, total votes: 3

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butter or margarine, salt, butter, chopped celery, tabasco sauce, whole cranberry sauce