Chicken-Seafood-Artichoke Casserole 2 8 1/2 ounce cans artichokes 2 pounds crabmeat, cooked and cleaned 4 whole chicken breasts, skinned, halved and de-boned 1 1/2 cups sliced fresh mushrooms 2 tablespoons butter 3 cups thick white sauce 1 tablespoon Worcestershire sauce 1/2 cup sherry 1/4 cup grated Parmesan cheese salt and pepper paprika chopped parsley Drain and arrange artichokes in a buttered casserole. Add chicken and crabmeat. In a large skillet, saute mushrooms in butter. Drain mushrooms and add to casserole. Combine 3/4 cup melted butter, 3/4 cup flour and 3 cups milk for white sauce. Heat and stir until creamy. Add Worcestershire, salt and pepper to taste, and sherry to white sauce. Pour over casserole. Sprinkle top with cheese and dust with paprika and parsley. Bake uncovered for 40 minutes at 375 degrees.
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