Sarasota'S Chicken, Artichoke And Shrimp Casserole

Name: Sarasota'S Chicken, Artichoke And Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Casserole; 1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method); 1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large); 2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke); 15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus); 1 small onion, cut in quarters and thin sliced; 3 scallions, diced fine, white and green parts; 1 teaspoon Worcestershire sauce; 1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish); Sauce; 2 cups , light or 2 cups half-and-half cream; 2 tablespoons butter; 2 tablespoons flour; 3 tablespoons sherry wine; 3 tablespoons parmesan cheese; salt; pepper; Garnish; 1/4 teaspoon paprika

Servings: persons

Casserole
1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method)
1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large)
2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke)
15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus)
1 small onion, cut in quarters and thin sliced
3 scallions, diced fine, white and green parts
1 teaspoon Worcestershire sauce
1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish)
Sauce
2 cups , light or 2 cups half-and-half cream
2 tablespoons butter
2 tablespoons flour
3 tablespoons sherry wine
3 tablespoons parmesan cheese
salt
pepper
Garnish
1/4 teaspoon paprika

1
["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.", "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.", "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.", "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.", "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.", "Serve -- A nice salad is perfect with this. ENJOY!"]

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Casserole, 1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method), 1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large), 2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke), and more.

Yes, Sarasota'S Chicken, Artichoke And Shrimp Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!