| Advertisements |
Crockpot Chicken & Artichoke Casserole
| Ingredients | |||
| 3 | pound | boiler-fryer chicken, cut up | |
| 1/2 | teaspoon | white pepper | |
| 1/2 | teaspoon | paprika | |
| 1 | tablespoon | butter or margarine | |
| 1/2 | cup | rich chicken broth | |
| 3 | tablespoon | sherry | |
| 1/2 | teaspoon | dried tarragon | |
| 1 | each | can mushrooms | |
| 2 | tablespoon | quick-cooking tapioca | |
| 2 | each | jars marinated artichoke hearts | |
Directions: | |||
| 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. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Main Dish