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Chicken and Artichoke Casserole
3 lb (approx. ) boiler-fryer, cut up
Salt; to taste
1/2 ts White pepper
1/2 ts Paprika
1 tb Butter/margarine
1/2 c Rich chicken broth
3 tb Sherry
1/2 ts Dried tarragon
1 cn Mushrooms
2 tb (heaping) quick-cooking tapioca
2 Jars marinated artichoke hearts; reserve 1 T. of the marinade
Wash chicken. Pat dry with paper towels. Season with salt, white pepper, and paprika. Using a large frying pan, brown chicken in 1 T. butter. Place mushrooms and drained artichoke hearts in bottom of slow cooker. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover slow cooker and turn to Low heat setting. Cook for 7-8 hours. OR cook on High for 5 hours.
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