"I first had this unusually tasty chicken casserole at a friend's house," Stella Phan writes. "I went home and immediately concocted a similar recipe using a basic white sauce and frozen artichoke hearts. The wholesome ingredients and different use of the artichokes make a richly flavored dish that will win compliments when served to family or special guests. For my family, it makes a special main dish when accompanied by rice pilaf and mixed green salad."
CHICKEN AND ARTICHOKE CASSEROLE
1 (9-ounce) package frozen artichoke hearts
3 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 cup butter
1/2 onion, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons dry Sherry
1/2 cup shredded Cheddar cheese
2 cups cooked chicken, torn in large pieces
Cook artichokes according to package directions. Cover and set aside.
In small bowl, blend flour, milk, broth, salt to taste and pepper. Melt butter in saucepan. Add onion and mushrooms and cook until tender. Pour in milk mixture and cook over medium heat, stirring constantly, until sauce has thickened.
Remove from heat and stir in Sherry and half of cheese. Place artichokes in bottom of greased 1 1/2-quart casserole dish. Top with chicken, then cheese sauce. Sprinkle with remaining cheese, then paprika to taste. Bake at 375 degrees 20 to 25 minutes. Makes 4 servings.