| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | Chicken | |
| 1 | c | Butter |
| 1/2 | c | Flour |
| 3 1/2 | c | Milk |
| 1 | t | Cayenne pepper |
| 1 | T | Accent |
| 1/2 | t | Garlic powder |
| 3/4 | up to | |
| 1 | c | Grated Cheddar cheese |
| 3 | oz | Gruyere cheese |
| 2 | 8-oz whole mushrooms | |
| drained | ||
| 2 | 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 350ø 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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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 298
Total Fat: 33.9g
Cholesterol: 96.1mg
Sodium: 569mg
Potassium: 658.4mg
Carbohydrates: 34.7g
Fiber: 6.7g
Sugar: 12.1g
Protein: 16.5g