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Chicken−Seafood−Artichoke Casserole
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(8 1/2 ounce) cans artichokes
pounds crabmeat, cooked and cleaned
whole chicken breasts (skinned, halved and de−boned)
1/2 cups sliced fresh mushrooms
tablespoons butter
cups thick white sauce
tablespoon Worcestershire sauce
/2 cup sherry
/4 cup grated Parmesan cheese
Salt
Pepper
Paprika
Chopped parsley
Drain and arrange artichokes in a buttered casserole. Add chicken and crabmeat. In a large skillet,
sauté mushrooms in butter. Drain mushrooms and add to casserole.
Combine 3/4 cup melted butter, 3/4 cup flour and 3 cups milk for white sauce. Heat and stir until
creamy.
Add Worcestershire, salt and pepper to taste, and sherry to white sauce. Pour over casserole. Sprinkle
top with cheese and dust with paprika and parsley. Bake uncovered for 40 minutes at 375 degrees F.
Chicken−Seafood−Artichoke Casserole
97
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