Chicken and Artichoke Casserole

A sublime chicken and artichoke casserole that has a flavour that is hard to beat especially when paprika and bacon are in the recipe.

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings people

Season the chicken with salt and pepper.
6 large chicken breast, 1 pinch ground pepper, 1 pinch Salt
Heat the butter in a large skillet over moderate heat and brown the chicken on both sides.
4 tbsp butter
Transfer the chicken breasts to as greased baking dish big enough to hold them in a single layer.
Sauté the onion and paprika in the butter remaining in the skillet until tender but not brown, about 5 minutes.
1 large onion, 1 tbsp paprika
Stir in the flour and cook for 3 minutes.
4 tbsp all-purpose flour
Add the wine, chicken stock, and cream and bring to a boil, stirring frequently.
1 cup white wine, 3/4 cup heavy cream, 1/2 cup chicken stock
Adjust the seasoning with salt and pepper.
1 pinch Salt, 1 pinch ground pepper
Add the drained artichoke hearts to the baking dish and top with the sauce.
15 oz artichoke hearts
Bake covered in a preheated 350F (180C) oven for 1 hour.
Garnish with the cooked bacon and toasted almonds.
6 slices bacon, 1/2 cup slivered almonds