Chicken Artichoke Casserole - Recipe Corner

Dated: March 16 2022

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Chicken Artichoke Casserole (from Jubilation, A Celebration of Favourite Recipes from the Junior League of TORONTO; shared with me by my Armour-King relatives and loved by me for a very long time!

Serves 4 to 6

  • 3 whole chicken breasts, split, boned and skinned (I just use purchased boneless skinless chicken both dark and white meat)
  • 1.5 t salt (Pink HImalayan is my favourite)
  • ¼ t pepper
  • ½ t paprika
  • ⅓ cup butter (I use salted butter)
  • 1  can (14 oz/398 ml) artichoke hearts, drained (I like to half or quarter these hearts)
  • ¼ lb mushrooms, sliced (or lots more if you love ‘Shrooms!)
  • 2 T chicken stock
  • 3 T sherry
  • ¼ t rosemary

Preheat oven to 375 ℉.  Sprinkle salt, pepper and paprika over chicken.  Brown chicken in butter and transfer to a 2 quart (2L) casserole dish (I use 9x13” glass pan)

Arrange artichoke hearts between chicken pieces. Saute mushrooms in remaining butter in pan, until just tender.  Sprinkle flour over mushrooms and stir in stock, sherry and rosemary. Cook stirring until slightly thickened and pour over chicken. Cover and bake at 375 ℉ for 40 minutes or until tender.

(I like to serve this with Basmati rice on the side so I can spoon over the yummy sauce!) Hope you like this!

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Martha King

Martha is a third generation Toronto resident with a passion for the city and all it has to offer: top notch schools, shopping, cultural life and outdoor activities abound in this cosmopolitan centre.....

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