Reviewed: Apr. 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.

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DARLA C.

Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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Reviewed: Apr. 18, 2004

This is a keeper! Great and easy, and anyone can modify recipe to taste without fear of messing it up. I like spicy dishes, so instead of regular paprika I used chinese-style marinated paprika in a jar (spicy) - about 1 teaspoon per 3 lbs of chicken. Also, I made a mistake and bought artichoke salad instead of just artichoke. No time to go to the store - I just used that salad (has artichocks, thin strips of sweet red pepper and a few olives), and the juice from it I added to chicken stock and sherry . Everything came out great! Thank you so much for excellent recipe!

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RUSSIANBLUE

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Reviewed: Apr. 16, 2004

Just tried this and must say I will do it again. VERY GOOD and EASY! I only added a little garlic powder to the chicken.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Apr. 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.

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DSGOOD 33

Cooking Level: Intermediate

Home Town: Burns, Oregon, USA

Living In: Seaside, Oregon, USA

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Reviewed: Apr. 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.

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62334

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Reviewed: Mar. 25, 2004

I followed the suggestions to add garlic, serve over pasta (I used chesse filled tortellini) and to spped things up - make it all in the saucepan. It didnt bomb - but just wasnt as fabulous as teh description says. It was edible, but no one wanted seconds. Hubby even made a PB&J in place of seconds.

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Failors

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 6, 2004

This is a good dish to serve company. My husband was very impressed. Next time I will serve this with rice or pasta.

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BEINCOGNITO

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Reviewed: Sep. 29, 2003

Excellent! Based on other reviews, I also added garlic, didn't cut the chicken into pieces and cooked the whole dish in a skillet. This dish is a keeper!

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IndyCook

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Apr. 1, 2003

This was good, but next time I will leave out the paprkia and add more of the other spices. I like the taste, but the paprika makes the juice look like it is full of oil when it's cooking and look bad on the plate. Just a preference. But still a good dish.

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ELLENELIZABETH

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Reviewed: Feb. 8, 2003

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!

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DELIDOGGY

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Reviewed: Nov. 27, 2002

I thought this recipe had a great flavor! I wanted to cut down on time and dishes so I cooked the whole thing (not the noodles) in the skillet. It was super fast! Thanks!

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CHOCOLATECUPPYCAKE

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Reviewed: Oct. 30, 2002

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.

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CALILOO

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Reviewed: Sep. 18, 2002

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.

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TERRILZ

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Reviewed: Mar. 4, 2002

A hit with my family. Although the kids were not thrilled with the artichoke hearts - a little too much bitterness for them. I served it with white rice.

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