Ingredients
-
-
1 1/2
-
1/2
-
2
-
15
-
1
-
3
-
1
-
1
-
-
2
-
2
-
2
-
3
-
3
Directions
Sarasota’s Chicken, Artichoke and Shrimp Casserole, This to me is a great casserole to use up leftovers After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result Now this was almost 20 years ago So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms It is nothing difficult, but it has such a great flavor and it is easy to put together Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes Using leftover chicken is a great way to empty out your fridge, and the shrimp today you can get frozen shrimp (extra large or large) are honestly – they are not all that bad In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3 99 lb How can you go wrong It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts So creamy, rich, filling and easy It does take 30-45 minutes to bake, but putting together is pretty easy Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner , Excellent!!! My family just loved this recipe The flavor combinations are wonderful – creamy artichokes, shrimp, mushrooms = serious YUM factor I made just a few quantity changes and it still worked out great used 2 cups of chicken, 1 full pound of shrimp and then kept the sauce amt the same used baby portabella mushrooms This is an awfully special meal just by using up some leftovers!
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Steps
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1
Done
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Casserole -- Use 1/2 Tablespoon to Grease a 11x13" Casserole Dish or One Similar in Size or Even a Bit Smaller. Add the Cooked Chicken, Shrimp, and Artichokes and Set to the Side. |
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2
Done
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Mushrooms and Sauce -- in a Large Saute Pan, Add 1/2 Tablespoon Butter and Bring to Medium Heat. Add the Mushrooms, Onion and Scallions and Cook 3-4 Minutes Until the Vegetables Begin to Soften. |
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3
Done
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Then in the Same Sauce Pan, Add in the Butter For the Sauce and Melt on Medium Heat. Then Stir in the Flour Mixing Well to Combine. Slowly Add in the Sherry, Worcestershire Sauce and the Half and Half or Light Cream Whisking or Stirring as You Add the Liquid Until You Get a Smooth Sauce. Check For Seasoning, Salt and Pepper and Bring to a Light Boil. Just Medium to Medium High Heat. the Sauce Will Naturally Thicken. You Want the Consistency Like Gravy. If Necessary, You Can Add a Bit More Cream If It Is Too Thick, but It Should Be Just About Right. |
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4
Done
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Casserole -- Top the Casserole With the Parmesan Cheese and the Paprika and Bake in a 350 Degree Oven on the Middle Shelf For 30-45 Minutes Until Bubbly and Golden Brown. Uncovered. Remove, Cover With Foil and Let Rest 5-10 Minutes Before Serving. |
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5
Done
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Bread -- I Love to Stretch the Cost of the Dinner Out and Serve This Over Grilled Slices of Baguettes. 1-2 Slices Per Person and No Butter or Olive Oil Required. Just Brown Under the Boiler and Top With the Casserole. Makes a Perfect Dish. |
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6
Done
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Serve -- a Nice Salad Is Perfect With This. Enjoy! |
