artichoke chicken casserole

Categories
Poultry
Vegetables
Yield
8 servings
MeasureIngredient
15 tablespoons Butter Divided
1½ pounds Mushrooms, Sliced
2 cans 8 1/2-Oz Each Of Artichoke
  Hearts, Drained, Rinsed And
  Cut In Half
Boneless And Skinless
  Chicken Breast Halves
  Trimmed Of Fat And Cartilage
1 cup Seasoned Flour
9 tablespoons All-Purpose Flour
3½ cup Half-And-Half
1 tablespoon Worcestershire Sauce
  Salt To Taste
  Freshly Ground Plack
  Pepper To Taste
¾ cup Dry Sherry
½ cup Grated Parmesan Cheese (Two
  Ounces)
  Paprika

In a skillet over medium-high heat, heat 2 tablespoons butter. Add the mushrooms and cook until lightly browned. Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan. In a skillet over medium-high heat, melt 4 tablespoons butter. Dredge the chicken with seasoned flour. Add the chicken to the pan and lightly brown it (this may have to be done in batches). Layer the chicken over the vegetables. Set aside. In a saucepan over medium heat, melt 9 tablespoons butter. Slowly add the 9 tablespoons flour and stir to make a smooth paste. Stirring, slowly add the half-and-half.

Continue stirring and cooking until mixture is smooth. Add Worcestershire sauce, salt and pepper. Continue Cooking until sauce thickens. Blend in the sherry and half the cheese; cook until cheese melts. Pour this mixture over the chicken. Top with remaining cheese and sprinkle with paprika. Bake in a 375øF oven for 40 minutes. * NOTE: Make seasoned flour by combining flour with salt and pepper to taste. Yield: 8 servings. Per serving: 712 calories, 55 grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams sodium.

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