Opulent Chicken Casserole
From notyourmomma 16 years ago
- 50 minutes to make
- Serves 8
One of momma's favorite dishes to serve with her Charleston rice pilaf and a steamed broccoli. It is very moist and flavorful. Tarragon is one of my favorite herbs. I wish it would grow in Florida heat.
Ingredients
- 4 whole chicken breasts split in half shopping list
- salt shopping list
- pepper shopping list
- paprika shopping list
- 1/2 cup of butter shopping list
- 1 lb. of fresh mushrooms, sliced shopping list
- 2 - 81/2 oz cans of artichoke hearts shopping list
- 1/2 teaspoon of dried tarragon shopping list
- 1 fennel bulb, cleaned and slivered in long pieces shopping list
- 3 tbsp. of flour shopping list
- 1/2 cup of Sherry shopping list
- 1 1/2 cup of chicken stock shopping list
How to make it
- Split chicken breasts (can use boneless for ease but the dish tastes better when you cook half breasts on the bone)
- Rub breasts quite heavily with salt/pepper and paprika.
- Saute in 3 tbsp. of butter until skin side is golden brown.
- Rub the bottom of a 3 quart casserole with one tbsp of soft butter and layer the slivered fresh fennel on the bottom of the casserole.
- Place breasts on top. Scatter artichoke hearts around the chicken.
- Saute mushrooms in the remaining butter, season with tarragon and cook a few minutes more. Sprinkle with flour and toast the flour to cook off the raw taste.
- Add sherry and broth and cook until thickened.
- Pour over chicken, artichokes, and fennel. Cover and bake at 375 degrees for 45 minutes.
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments