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Crockpot Chicken and Artichoke Casserole

 

A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts.
79

Yield

6

servings

Prep

30

min

Cook

7

hrs

Ready

7

hrs

Trans-fat Free, Low Carb
 

Ingredients

3 pounds chicken
boiler or fryer chicken, cut up
½ teaspoon white pepper
½ teaspoon paprika
1 tablespoon butter
or margarine
½ cup chicken broth
rich or strong
3 tablespoons sherry
½ teaspoon tarragon leaves
dried
*
10 ounces mushrooms, canned
drained
2 tablespoons tapioca, quick-cooking
2 jars artichoke hearts
jarred, marinated
*

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 to 8 hours OR cook on High for 5 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 46437% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 208mg 69%
Sodium 347mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 133g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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