Artichoke Chicken Casserole

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Ingredients

• 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 Hearts, Drained, Rinsed And cut in half
• Salt To Taste
• Freshly Ground Plack
• Pepper To Taste
• 8 Boneless And Skinless Chicken Breast Halves Trimmed Of Fat And Cartilage
• 3/4 c Dry Sherry
• 1/2 c Grated Parmesan Cheese (Two Ounces)
• 1 c Seasoned Flour 
• Paprika
• 9 tb All-Purpose Flour

How To Cook

1. In a skillet over medium-high heat, heat 2 tablespoons butter. 
2. Add the mushrooms and cook until lightly browned. 
3. Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan. 
4. In a skillet over medium-high heat, melt 4 tablespoons butter. 
5. Dredge the chicken with seasoned flour. 
6. 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. 
7. 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. 
8. Add Worcestershire sauce, salt and pepper. Continue Cooking until sauce thickens. 
9. Blend in the sherry and half the cheese; cook until cheese melts. 
10. Pour this mixture over the chicken. Top with remaining cheese and sprinkle with paprika. Bake in a 375шF oven for 40 minutes. *
11. 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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