Title: Chicken, artichoke and mushroom casserole
 Categories: Casseroles, Chicken
      Yield: 6 Servings
 
      3 lb Skinless chicken breast
           -halves
  1 1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Paprika
      1 cn (14 oz) artichoke hearts;
           -water packed
    1/2 lb Mushrooms; sliced
      2 tb Flour
    2/3 c  Nonfat chicken broth
      3 tb Sherry
    1/2 ts Thyme; dried
 
  Preheat the oven to 375 degrees F. Remove the skin from the chicken.
  Sprinkle the chicken with salt, pepper and paprika. Brown chicken in a
  non-stick skillets. After browning, put the chicken in your casserole
  dish. Arrange the artichoke hearts in the casserole between the
  pieces of chicken. Add the mushrooms to the same skillet and saute
  until barely tender. Sprinkle the flour ( preferably quick-mixing
  type) over the mushrooms and stir it in. Add the chicken broth,
  sherry and thyme. Cook, stirring until slightly thickened, then pour
  over the chicken and artichokes. Cover with a lid or with foil. Bake
  for40 minutes or until chicken juices run clear. You can serve this
  with rolls and mashed potatoes. Serves 6. Calories-- 237 Total fat--
  2.5g Cholesterol--105mg Carbohydrate-- 6g Sodium-- 699 Dietary
  Fiber--1.3
  
  Recipe