1 (4 ounce) can cream-style corn
1 cup chicken broth
1 teaspoon paprika
1 cup shredded Cheddar cheese
2 tablespoons garlic, minced
2 tablespoons lemon juice
1 (4 ounce) can artichoke hearts, drained
1/2 cup chopped onion
1 (2.5 ounce) can diced celery
1 (6 ounce) can artichoke hearts, drained
1/2 cup lean ground beef
1/2 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
In a small mixing bowl, mix together the cream of chicken, cream of mushroom, chicken broth, paprika, cheese, garlic, celery, onion and celery mixture.
Heat a medium skillet over medium heat.
Place the cream cheese mixture on the prepared dipping dish. Sprinkle the artichoke hearts and onion mixture over the cream cheese mixture. Sprinkle the ground beef over the cream cheese mixture. Sprinkle with brown sugar and salt.
Pour 1/2 cup of the chicken cream cheese mixture into one of the pan drippings. Sprinkle with remaining 1/2 cup of butter mixture, then drizzle remainder of the chicken cream cheese mixture over all.
Place the rolled up disks of chicken and roll up thick with the oil mixture. Dip chicken and roll up all around the edges.
Return finished dish to pan of heat.