Chicken and Artichoke Casserole

3 pounds (approx.) boiler-fryer, cut up

to taste

1/2 teaspoon White pepper

1/2 teaspoon Paprika

1 tablespoon Butter/margarine

1/2 cup Rich chicken broth

3 tablespoons Sherry

1/2 teaspoon Dried tarragon

1 can Mushrooms

2 tablespoons (heaping) quick-cooking, tapioca

2 Jars marinated artichoke, hearts; reserve 1 T.

the marinade

Instructions

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 crock pot. Sprinkle with quick-cooking tapioca. Add the browned chicken pieces. Pour in broth and sherry. Add tarragon. Cover crock pot and turn to Low heat setting. Cook for 7-8 hours. OR cook on High for 5 hours.

Servings: 6