Crockpot chicken and artichoke casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDY GARNETT PJXG05A | ||
| 3 | pounds | (approx.) boiler-fryer; cut up salt; to taste |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Paprika |
| 1 | tablespoon | Butter/margarine |
| ½ | cup | Rich chicken broth |
| 3 | tablespoons | Sherry |
| ½ | teaspoon | Dried tarragon |
| 1 | can | Mushrooms |
| 2 | tablespoons | (heaping) quick-cooking tapioca |
| 2 | Jars marinated artichoke hearts; reserve 1 T. of the marinade | |
Directions
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. 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.
If you don't want to brown the chicken first, it's o.k.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini