Yield: 8 Servings
Measure | Ingredient |
---|---|
1 large | Chicken |
1 cup | Butter |
½ cup | Flour |
3½ cup | Milk |
1 teaspoon | Cayenne pepper |
1 tablespoon | Accent |
½ teaspoon | Garlic powder (up to) |
1 cup | Grated Cheddar cheese |
3 ounces | Gruyere cheese |
2 cans | (8-oz) whole mushrooms; drained |
2 cans | (14-oz) artichoke hearts; drained and cut into large pieces |
Cook chicken in seasoned water. Skin, bone and cut into bite-sized pieces.
Melt butter in a saucepan. Add flour, milk and seasonings. Add cheeses and cook until mixture thickens. Mix together chicken, mushrooms, artichokes and sauce in a 3 quart casserole. Cook for 30 minutes at 350ø or until bubbly. Yield: 8 servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .