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Ingredients

• 1/4 cup all-purpose flour
• 1 tablespoon Essence, recipe follows
• 2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 1/2 dry bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon melted butter
• 3 tablespoons vegetable oil
• 6 ounces andouille sausage, chopped
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1/4 teaspoon cayenne
• 4 ounces mushrooms, stems trimmed, wiped clean, and sliced
• 6 boiled artichoke hearts, sliced 1/2-inch thick
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh parsley leaves
• 1 teaspoon minced fresh tarragon leaves
• Toasted sliced French bread, accompaniment

Description

Food Network Invites You To Try This Chicken-Andouille Casserole Recipe From Emeril Lagasse.

Food Network