Shelly's Recipe

CHICKEN MUSHROOM AND ARTICHOKE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 4 lb fryer
1 cup half and half cream, heated
1 quart water
1 cup milk, heated
2 tsp salt
1/4 tsp white pepper
2 cups chopped celery
1 tsp Worcestershire sauce and celery tops
1/4 tsp hot sauce
2 cans artichoke hearts
2 tbsp grated parmesan cheese
1/2 lb mushrooms
1/4 cup grated Swiss cheese sliced
2 tbsp bread crumbs
7 tbsp butter
1/2 cup chopped green onions
1 clove garlic, pressed
1/4 cup flour

Simmer chicken 1 hour in water seasoned with 1 tsp salt, celery and celery tops, and onion. Skin, debone and cube the chicken when cool. Cut artichoke hearts in half. In a small skillet, melt 2 tbsp of butter and saute the mushrooms.

In large skillet, melt remaining butter and saute green onions and garlic for 3 minutes. Add flour and cook, stirring constantly for 3 minutes. Remove from heat and slowly add cream and milk, stirring constantly until smooth. A whisk is the ideal tool here. Heat sauce until it begins to bubble. Remove from heat and add 1 tsp salt, pepper, Worcestershire, Tabasco, and cheeses. Stir to melt cheese. Sauce may be heated but do not let it boil.

Gently stir in chicken, artichoke hearts, and mushroom. Transfer to a greased 2 quart casserole dish and sprinkle with the bread crumbs. Bake 30 minutes at 350 degrees when ready to serve. Note: This may be made the day before.