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Chicken Casseroles

James's Whole Chicken Artichoke Casserole

2 - 2 1/2 lb. frying chickens, cut in pieces
4 Tbsp. margarine
1 - 8 oz. pkg. frozen artichokes, thawed
1/2 cup chopped onion
1/3 cup flour
1 1/2 tsp. dried rosemary
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup dry white wine
1 can whole mushrooms, drained


Brown chicken pieces in margarine. Transfer to shallow baking dish.

Arrange artichoke hearts among chicken pieces.

Add onion to skillet and cook till tender. Blend in flour and seasonings; add chicken broth and wine. Cook, stirring constantly, till mixture is thickened. Add mushrooms. Spoon evenly over chicken.

Bake, covered, in 375º oven 55-60 minutes or till chicken is tender


Makes 8 servings