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ARTICHOKE CHICKEN CASSEROLE

Yield: 8 servings
 
     15 tb Butter Divided                  3 1/2 c  Half-And-Half
  1 1/2 lb Mushrooms, Sliced                   1 tb Worcestershire Sauce
      2 cn 8 1/2-Oz Each Of Artichoke               Salt To Taste
           Hearts, Drained, Rinsed And              Freshly Ground Plack
           Cut In Half                              Pepper To Taste
      8    Boneless And Skinless             3/4 c  Dry Sherry
           Chicken Breast Halves             1/2 c  Grated Parmesan Cheese (Two
           Trimmed Of Fat And Cartilage             Ounces)
      1 c  Seasoned Flour                           Paprika
      9 tb All-Purpose Flour              
 
  In a skillet over medium-high heat, heat 2 tablespoons butter.  Add the
  mushrooms and cook until lightly browned.  Spread the mushrooms and the
  artichoke hearts in a greased 9-by-13 inch pan. In a skillet over
  medium-high heat, melt 4 tablespoons butter.  Dredge the chicken with
  seasoned flour.  Add the chicken to the pan and lightly brown it (this may
  have to be done in batches).  Layer the chicken over the vegetables.  Set
  aside. In a saucepan over medium heat, melt 9 tablespoons butter.  Slowly
  add the 9 tablespoons flour and stir to make a smooth paste.  Stirring,
  slowly add the half-and-half.  Continue stirring and cooking until mixture
  is smooth.  Add Worcestershire sauce, salt and pepper.  Continue Cooking
  until sauce thickens. Blend in the sherry and half the cheese; cook until
  cheese melts.  Pour this mixture over the chicken.  Top with remaining
  cheese and sprinkle with paprika.  Bake in a 375øF oven for 40 minutes. *
  NOTE: Make seasoned flour by combining flour with salt and pepper to taste.
  Yield: 8 servings. Per serving: 712 calories, 55 grams protein, 41 grams
  fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams
  sodium.
 

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