98 Ratings
  • 5 Rating Star 47
  • 4 Rating Star 32
  • 3 Rating Star 12
  • 2 Rating Star 5
  • 1 Rating Star 2

Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.

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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.

  • Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.

  • Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

450.28 calories; 66.97 g protein; 13.35 g carbohydrates; 12.78 g fat; 182.56 mg cholesterol; 1239.04 mg sodium.Full Nutrition


Reviews (74)

Read All Reviews

Most helpful positive review

04/15/2004
This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.
(32)

Most helpful critical review

02/26/2003
Did not have any flavor!
(3)
98 Ratings
  • 5 Rating Star 47
  • 4 Rating Star 32
  • 3 Rating Star 12
  • 2 Rating Star 5
  • 1 Rating Star 2
04/15/2004
This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first then place all ingredients in a crock pot; the chicken gets very tender this way. I serve it over spaghetti noodles with parmesan. Very good.
(32)
09/29/2003
This recipe was very good. I used whole boneless chicken breasts instead of cutting them up. I also added onion and garlic during the sautee process. Good served with mashed potatoes.
(24)
04/30/2004
This was delicious! I used boneless skinless thighs instead (personal preference) left them whole added 3 cloves crushed garlic into the mushrooms and doubled up on the sliced mushrooms and artichoke hearts. I left it uncovered during baketime (oops) but it was just fine with the little browning. If I'd have used breasts it probably would have dried them out. This will be a regular for me my whole family loved it.
(23)
01/23/2003
Wonderful! This will become a regular meal for us. The chicken is very tender the sauce is tasty (I used half stock and half sherry) and one of the easiest meals I have ever made. Highly recommended.
(16)
01/18/2006
The sauce had a nice flavor but next time I will double it. Only changes I used Enova oil instead of butter and corn starch instead of flour (to make South Beach Diet friendly). Whole family enjoyed and they don't even like artichokes!
(13)
01/20/2004
This recipe was great! Chicken is tender and mushrooms artichoke hearts and sherry delicious. I followed an earlier suggestion to use half sherry/half stock which gave it extra flavor. Next time will try adding garlic in saute step as someone suggested for a little more punch. Served it over white rice. Very tasty!
(12)
07/12/2011
I have tried hard to like rosemary really I have but to me it tastes the way Pinesol smells. So instead of chopping it up where I might have to bite into a piece of it I just placed half a sprig on top of the dish before baking to just perfume the food. DH thouht it was wonderful but next time I'll use bay leaves instead. Also 3 pounds of chicken seemed like a lot so I just used 2 large-ish chicken breasts. Everything else I kept the same. I did reduce the cooking time a bit to keep from over-cooking the chicken. This tasted incredible before I put on the rosemary and it's certainly not the fault of the recipe that I can't stand the stuff. Thank you so much for the post Christyj. I'll be making this again. With bay leaves.
(12)
04/15/2004
This chicken and artichoke casserole has been a favorite in my family for about 35 years. I usually make twice as much sauce and serve it over rice. It's still a hit at potlucks etc.
(11)
12/30/2010
This was one of those really hearty meals that I will probably make every once in a while. I wasn't sure what to cook with it and served it with some French Bread. That was delicious with the sauce of the chicken.
(8)