Recipe by CHRISTYJ
"Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish."
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skinless, boneless chicken breast halves, cut into bite size pieces
freshly ground black pepper
fresh mushrooms, sliced
1 (14 ounce) can
artichoke hearts, drained
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.
Did not have any flavor!
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Artichokes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 450
** Calories from Fat: 115
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