Chicken-Artichoke Casserole

• 3 lb. cut-up fryer
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 6 Tbsp. butter
• 1/2 tsp. paprika
• 1/4 lb. mushrooms, cut in large pieces
• 12-15 oz. can artichoke hearts
• 2 Tbsp. flour
• 2/3 c. chicken bouillon
• 3 Tbsp. Sherry

Salt, pepper, and paprika the chicken pieces. Then brown them prettily in 4 tablespoons of the butter and put in a big casserole. Now put the other 2 tablespoons of butter into the frying pan and saute the mushrooms in it 5 minutes. Arrange the artichokes between the chicken pieces. Then pour the mushroom-sherry sauce over them, cover, and bake at 375 degrees for 40 minutes.