Chicken Jerusalem

Chicken Jerusalem

Servings: 8


  • Flour
  • Lemon Pepper Seasoning Salt
  • Basil
  • Paprika
  • 8 pieces of Boneless Skinless Chicken Breasts
  • 1 Lb Fresh Mushrooms 1/2 sliced, '/2 for sauté
  • 2 bottles of Marinated Artichoke Hearts 6.5 OZ each
  • Sherry Wine
  • 1 lb of shredded or Grated Monterey Jack Cheese
  • 2 cans of Campbell's Cream of Chicken Soup
  • 2 cans of Campbell's Cream of Mushroom Soup
  • 2 cans of Milk 2 Large onions
  • 4 Bay leaves
  • Chicken base to make chicken stock 2 large tablespoons full
  • Fresh Parsley chopped
  • 3 cups of Basmati rice
  • 6 cups of water


  • Prepare mixture of flour with seasoning salt, paprika, and basil. Drag chicken breasts (after cleaning), in this mixture and sauté in hot oil. Cook 20% done on each side. Place these partially cooked pieces of chicken in a large casserole pan; add sautéed mushroom buttons and drained artichoke hearts to the chicken.
  • Prepare Morney sauce with both soups, milk (No water); add wine, and 1/2 lb of grated Monterey Jack Cheese. Add this Sauce to the casserole and add the remaining grated cheese to the top. Sprinkle with freshly chopped parsley and paprika. Place casserole in a preheated oven at 425 degrees for about 15 to 20 minutes until top is golden brown and the chicken is ready to serve.
  • Rice Preparation: Placed chopped onions in oil and sauté, with the bay leaves and sliced mushrooms. When onions are soft (not brown and burnt !!!!!!) sort of translucent, then add 3 cups of rice and 6 cups of hot water which has chicken base (or chicken stock). Boil for 4 minutes; reduce heat to low, keep an eye so the rice DOES NOT BURN. Stir frequently.