Crockpot Chicken and Artichoke Casserole
A tantalizing and scrumptious casserole made with succulent chicken, canned mushrooms and marinated artichoke hearts. 79
79
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.
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?
