Recipe: Chicken, Artichoke and Mushroom Casserole

Chicken, Artichoke and Mushroom Casserole
Source: Mercury News
Servings: 6

3 pounds skinless chicken breast halves
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon paprika

1 14 oz can artichoke hearts -- water packed
1/2 pound mushrooms -- sliced
2 Tablespoons flour
2/3 cup nonfat chicken broth
3 Tablespoons sherry
1/2 teaspoon thyme -- dried

Preheat the oven to 375 degrees F.

Remove the skin from the chicken. Sprinkle the chicken with salt, pepper and paprika. Brown chicken in a non-stick skillet. After browning, put the chicken in your casserole dish. Arrange the artichoke hearts in the casserole between the pieces of chicken.

Add the mushrooms to the same skillet and saute until barely tender. Sprinkle the flour ( preferably quick-mixing type) over the mushrooms and stir it in. Add the chicken broth, sherry and thyme. Cook, stirring until slightly thickened, then pour over the chicken and artichokes. Cover with a lid or with foil.

Bake in oven for40 minutes or until chicken juices run clear.