Crockpot chicken and artichoke casserole

6 Servings

Ingredients

Quantity Ingredient
-JUDY GARNETT PJXG05A
3 pounds (approx.) boiler-fryer; cut up salt; to taste
½ teaspoon White pepper
½ teaspoon Paprika
1 tablespoon Butter/margarine
½ cup Rich chicken broth
3 tablespoons Sherry
½ teaspoon Dried tarragon
1 can Mushrooms
2 tablespoons (heaping) quick-cooking tapioca
2 Jars marinated artichoke hearts; reserve 1 T. of the marinade

Directions

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.

If you don't want to brown the chicken first, it's o.k.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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