Wash chicken pieces, pat dry and sprinkle with salt, pepper, garlic and paprika.
Brown chicken in 4 tablespoons margarine. Place chicken in casserole dish. Use remaining margarine to saute mushrooms. Drain artichoke hearts and arrange in casserole with chicken, then add mushrooms.
Combine soup and bouillon, then add this to casserole.
Bake at 375\u00b0 for 40 minutes. Serves 6.
Preheat oven to 350 . Season chicken with salt, pepper and paprika.
Preheat oven to 375. Spray a baking dish with cooking spray.
Melt 3 tbsp of olive oil in large skillet then brown the chicken and onion. Place the chicken and onions in baking dish then season with salt & pepper.
Add remaining oil to a skillet & saute the mushrooms for 5 minutes. Sprinkle flour over the mushrooms then stir in broth and wine. Simmer until thick and smooth.
Arrange artichokes around the chicken then pour mushroom sauce over top. Cover and bake for 40 minutes.
egrees C).
While the chicken boils, stir the mayonnaise,
Mix salt, pepper and paprika; put over chicken pieces.
Brown chicken in 4 tablespoons of butter or margarine.
Place in large casserole dish.
Saute mushroom pieces in remaining 2 tablespoons butter or margarine for 5 minutes.
Sprinkle flour over and add chicken broth and sherry.
Cook 5 minutes.
Arrange artichoke hearts between chicken pieces in casserole.
Pour mushroom, sherry sauce over all.
Cover and bake at 375\u00b0 for 40 minutes.
Serve with rice and green salad.
Can use chicken breasts with ribs.
Simmer 1/2 hour and remove skin and bones.
Then continue with recipe.
Sprinkle chicken with salt, pepper and paprika.
In skillet, brown chicken in 4 tablespoons of the butter and transfer to a 2-quart casserole.
Arrange artichoke hearts between chicken pieces.
Weigh chicken after it is skinned and
Preheat oven to 350\u00b0.
Melt butter in skillet and brown chicken on all sides.
Place chicken in casserole.
Add garlic and mushrooms to same skillet and saute for about 5 minutes.
Add flour and stir.
Add chicken broth and cook over medium heat until slightly thickened.
Top chicken with drained artichoke hearts and pour mushroom mixture over.
Bake for approximately 30 minutes or until hot and bubbly.
In a large bowl, quarter the artichoke hearts. Add the diced chicken, soup, mayonnaise and lemon juice. Stir to mix all ingredients. Place in a 9 x 13 casserole dish that has been greased or sprayed with Pam. On the top, scatter the grated Cheddar cheese. Top with bread crumbs. Bake at 350\u00b0 for 25 to 30 minutes. Serves 8.
Salt, pepper and paprika chicken; brown in 4 tablespoons of the butter.
Arrange chicken in large casserole.
Saute mushrooms in remaining 2 tablespoons of butter for 5 minutes.
Sprinkle flour over the mushrooms and stir in the consomme and sherry; cook for 5 minutes.
Arrange artichokes in between the chicken pieces in the bottom of the casserole.
Pour the sauce over all and cover and bake for 40 minutes in a 375\u00b0 oven.
Melt butter in saucepan.
Stir in flour.
Gradually add milk, stirring
until
thickened and smooth.
Add red pepper, garlic and
cheese; stirring until smooth.
Blend in chicken, mushrooms and artichoke hearts.
Pour into 2 quart casserole. Bake, covered, at 350\u00b0 for 30 minutes.
Sprinkle with paprika. Serves 6 persons or 3 Moffos.
Melt butter or margarine and stir in flour, making a roux. Add milk and stir until thick and smooth.
Add seasonings, garlic and cheese.
Stir until cheese melts and mixture bubbles. Add mushrooms. Slice or cube chicken into bite-sized pieces and arrange in a 9 x 13-inch casserole.
Top with artichokes and sauce. Mix crumbs or Rice Krispies and butter. Sprinkle over all. Bake at 350\u00b0 for 30 minutes.
Serves 8.
Cook chicken until tender with bay leaf, salt and pepper. Remove meat from bones and cut in bite size pieces.
Saute mushrooms and green onions in margarine and garlic salt.
Place chicken and artichokes in casserole and add mushrooms and onions. Fold in mayonnaise, sour cream, sherry and 1/2 cup of Parmesan cheese.
Mix well; top with remaining cheese.
Bake at 350\u00b0, uncovered, for 20 minutes or until cheese browns.
Salt, pepper and paprika the chicken pieces.
Brown in 4 tablespoons butter; remove to a casserole dish.
Melt the remaining 2 tablespoons butter in the frying pan; saute mushrooms for 5 minutes.
Sprinkle flour over mushrooms; stir in the chicken bouillon and sherry.
nd
paprika
the chicken pieces.
Brown them in
Sprinkle the breasts with parsley, salt, pepper and a dash of garlic powder.
Roll secure and saute until golden brown.
Place cooked rolled breasts in a large buttered casserole dish.
Add drained artichoke hearts (break in 1/2).
Salt, pepper and paprika chicken.
Brown in 4 tablespoons butter and put in casserole.
Saute mushrooms in remaining butter for 5 minutes.
Sprinkle flour over them and stir in bouillon and sherry.
Arrange artichokes between chicken pieces.
Add olives. Pour mushroom sherry sauce over and bake at 375\u00b0 for 40 minutes. Cover tightly while baking.
Salt, pepper and paprika the chicken pieces.
Brown in 4 tablespoons butter.
Put into casserole.
In frying pan, saute mushrooms with 2 tablespoons butter for 5 minutes.
Sprinkle flour over them and stir in consomme and sherry.
While this cooks for 5 minutes, arrange artichokes between chicken pieces.
Pour mushroom-sherry sauce over chicken.
Cover and bake at 375\u00b0 for 40 minutes.
Drain and quarter artichokes.
Drain water chestnuts.
Combine all ingredients, except cheese, and spread into a 9 x 13-inch casserole dish.
Sprinkle with cheese.
Bake for 25 to 30 minutes at 350\u00b0.
Serve with rice.
Serves 8.