1 cut up fryer
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 lb. fresh cut up mushrooms
6 tbsp. butter
12 oz. can artichoke hearts, drained
1/2 c. chicken broth
1 can cream of celery soup
1/4 c. white wine (or more)

Sprinkle chicken with seasonings and spices. Brown in butter. Place chicken in casserole. Saute mushrooms. Arrange artichokes with chicken. Add mushrooms. Combine soup, broth and wine. Add to casserole. Bake at 375 degrees for 40 minutes.