Chicken-Artichoke Casserole

This is so yummy and has such a nice "gravy" with it that I like to serve it with mashed potatoes to complete the meal. The chicken stays so nice and moist and tender!!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 (3 lb)  fryer, cut up
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon pepper
• 6  tablespoons butter
• 1⁄4 lb mushroom, cut up
• 12 -15  ounces artichoke hearts (you can use either canned or jarred marinated hearts)
• 2  tablespoons flour
• 2⁄3 cup  chicken consomme or 2⁄3 cup chicken bouillon
• 3  tablespoons sherry wine

Directions

1. Salt, pepper and paprika the chicken pieces.
2. Brown the chicken pieces in 4 tablespoons of butter and place in a greased casserole.
3. Add 2 tablespoons of butter to the frying pan and saute the mushrooms in it for 5 minutes.
4. Sprinkle the 2 tablespoons of flour over the mushrooms and stir in the consomme and sherry.
5. Cook for 5 minutes.
6. While this cooks, arrange the artichoke hearts between the chicken pieces.
7. Pour the mushroom sherry sauce over all.
8. Cover and bake in a preheated 375 degree oven for 40 minutes.
9. **Note:I have made this several times using just split chicken breast halves.