Chicken and Artichoke Casserole

Serves: 10
Total Calories: 260


(3-pound) fryer, and 2 or 3 extra breast halves
1 cup butter
1/2 cup all-purpose flour
3 1/2 cups milk
3 ounces Gruyére or Swiss cheese
1/8 pound rat cheese (mellow Cheddar), grated
1 tablespoon Ac`cent
2 cloves garlic, pressed
1/2 tablespoon red pepper (or less)
2 cans button mushrooms, drained
2 cans artichoke hearts, drained


Boil chicken in seasoned water. Remove skin and bones and cut meat into large pieces. Set aside. Melt butter, and stir in flour until blended. Slowly add milk and stir until the sauce is smooth. Add cheese, seasonings, and remaining ingredients. Put combined mixture in a casserole dish and bake 30 minutes at 350°.

Variation: This is good served with buttered noodles. Lobster, crab, or shrimp may be substituted.

Nutritional Facts:

Serves: 10
Total Calories: 260
Calories from Fat: 200

This Chicken and Artichoke Casserole recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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