Chicken and Artichoke Casserole

3 lb. boiler-fryer, cut up (approx. weight)
1/2 tsp. white pepper
1/2 tsp. paprika
1 tbsp. butter
1/2 cup rich chicken broth
3 tbsp. sherry

1/2 tsp. dried tarragon
1 can mushrooms
2 tbsp. (heaping) quick-cooking tapioca
2 jars marinated artichoke hearts; reserve 1 tbsp. of the marinade
salt to taste

Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 tablespoon butter. Place mushrooms and drained artichoke hearts in bottom of crockpot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crockpot and turn to Low heat setting. Cook for 7-8 hours OR cook on High for 5 hours.

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