10 chicken breasts, deboned and skinned
10 strips Monterrey Jack cheese
1 egg, beaten
1 package Pepperidge Farm Dressing Mix
3/4 to 1 cup chopped parsley
1 teaspoon garlic salt
1 can mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
6 ounces dry white wine
1/2 pound fresh mushrooms, sliced
1/2 to 3/4 cup Parmesan cheese, shredded

Preheat oven to 300F. Pound chicken breasts flat between two sheets of waxed paper. Roll each breast around a large strip of Jack cheese. Dip each in beaten egg. Place in large glass baking dish that has been sprayed with non- stick coating. Sprinkle with dressing mix, parsley and garlic salt. Combine soups, wine and mushrooms. Spread over chicken. Place artichoke hearts that have been sliced in half over the top. Sprinkle with enough Parmesan cheese to cover. Bake for 1-1/2 hours.

Serves 6-8.

Baked Chicken and Artichokes

1/4 lb. small mushrooms
1 small onion, chopped fine
1 clove garlic, minced
3 lbs. chicken pieces, skin off
2 TB flour
1 1/2 t. salt
1/2 t. paprika
1/4 t. chopped rosemary
dash white pepper
1/2 cup chicken broth
1/4 cup sherry
1 can artichoke hearts, drained

If using clay pot, soak top and bottom in sink of water for 15 minutes. Drain.

If using covered casserole, lightly grease or spray with Pam.

Put mushrooms, onion, garlic in pot or casserole. Coat chicken pieces with a mixture of flour, salt, paprika, rosemary, pepper. Put chicken on top of vegetables. Pour in chicken broth and sherry.

Put lid on pot/casserole. If using clay pot, put in a cold oven and turn heat on to 450F. If using casserole, put in a preheated 375F oven. Bake 1 hour for either method.

Stir in artichokes gently after baking 1 hour. Bake 8-10 minutes more covered. Remove cover and bake 5-10 minutes more until chicken starts to crisp.

Serves 6

Becky
Lompoc, CA

* Exported from MasterCook *

Company Chicken-Artichoke Bake

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
6 skinned and boned chicken breast halves
1 cup chopped onion
1 clove minced garlic
3 tablespoons flour
1/4 teaspoon salt
1 1/4 cups chablis
1 cup chicken broth
3 ounces cream cheese
14 ounces artichoke hearts -- drained
1 pound sliced mushroom

Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes on each side or until browned. Remove chicken from skillet, reserving pan drippings; place chicken in a 2-quart casserole. Set aside.

Saute onion and garlic in reserved pan drippings until tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat; set aside.

Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cool.

TO STORE: Cover and refrigerate up to 24 hours.

TO SERVE: Bake, covered, at 350F for 45 to 50 minutes or until bubbly. Sprinkle with toasted almonds.

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