Chicken-Seafood-Artichoke Casserole
An elegant casserole of artichoke hearts, crabmeat, and chicken breasts in a rich sherry-Worcestershire cream sauce, topped with Parmesan and paprika.
AmericanChickenIntermediate45 minBy Northstar
Ingredients
Servings
8
- 2 can artichoke hearts (8.5 oz each), drained
- 2 lb cooked crabmeat, cleaned
- 4 whole chicken breasts, skinned, halved and de-boned
- 1 0.5 cup sliced fresh mushrooms
- 2 tbsp butter
- 0.8 cup butter for white sauce
- 0.8 cup flour for white sauce
- 3 cup milk for white sauce
- 1 tbsp Worcestershire sauce
- 0.5 cup sherry
- 0.3 cup grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp chopped parsley
Instructions
- 1
Preheat oven to 375°F. Drain and arrange artichokes in a buttered casserole dish. Add chicken and crabmeat.
- 2
In a skillet, sauté mushrooms in 2 tablespoons butter. Add to casserole.
- 3
Make white sauce: in a saucepan, melt remaining butter. Whisk in flour; gradually add milk, stirring constantly until creamy and thick.
- 4
Stir in Worcestershire sauce, salt, pepper, and sherry. Pour over casserole.
- 5
Sprinkle with Parmesan, paprika, and parsley.
- 6
Bake for 30–35 minutes until bubbly and chicken is cooked through.
Tags
chickenartichokesherryelegantseafoodcrabcasseroleamerican