Creative Casserole Recipes >
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Chicken, Shrimp, Ham, & Vegetable Casserole
3 small broilers
8 tablespoons of flour
1 tablespoon of salt
1/3 cup of olive oil
2 tablespoons of butter
2 large onions, sliced
1 cup of cooked ham, slivered
4 cloves garlic, minced
2 cups of beer
3 tablespoons of chopped parsley
salt and pepper to taste
2 packages of frozen artichoke hearts
1 1/2 pounds of cleaned raw shrimp |
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Cut the broilers into small serving pieces, and dredge them with a mixture of the flour and salt. Heat the oil and butter in a large heavy pot or casserole. Shake the excess flour off the chicken pieces, and brown them lightly on all sides in the oil butter mixture. Remove the chicken pieces and drain on paper towels. Cook the onions in the pan drippings until barely transparent, adding more oil if necessary. Add the ham and garlic, toss, and cook over low heat for about 2 minutes. Add the beer, parsley, and salt and pepper to taste. Scrape the bottom of the pot or casserole well with a wooden spoon, and add the browned chicken pieces. Cover tightly and simmer on top of stove or in a 300ºF. oven for about 15 minutes or until chicken is just tender. Add the frozen artichoke hearts and the cleaned raw shrimp, and simmer, covered about 10 minutes more or until shrimp are tender. Serve over fluffy rice. Serves 10
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