Chicken and Artichoke Casserole
Instructions:
- 3 pounds (approx.) boiler−fryer, cut up
- 1/2 teaspoon White pepper
- 1/2 teaspoon Paprika
- 1 tablespoon Butter/margarine
- 1/2 cup Rich chicken broth
- 3 tablespoons Sherry
- 1/2 teaspoon Dried tarragon
- 1 can Mushrooms
- 2 tablespoons (heaping) quick−cooking, tapioca
- 2 Jars marinated artichoke, hearts; reserve 1 tbls. of marinade
- Wash chicken. Pat dry with paper towels.
- Season with salt, white pepper, and paprika.
- Using a large frying pan, brown chicken in 1 T. 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 7−8 hours. OR cook on High for 5 hours.