| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken |
| 1 |
c |
Butter |
| 1/2 |
c |
Flour |
| 3 1/2 |
c |
Milk |
| 1 |
ts |
Cayenne pepper |
| 1 |
tb |
Accent |
| 1/2 |
ts |
Garlic powder (up to) |
| 1 |
c |
Grated Cheddar cheese |
| 3 |
oz |
Gruyere cheese |
| 2 |
cn |
(8-oz) whole mushrooms; drained |
| 2 |
cn |
(14-oz) artichoke hearts; drained and cut into large pieces |
INSTRUCTIONS
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 350° or until
bubbly. Yield: 8 servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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