Recipe For Cooking Chicken-Seafood-Artichoke Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Chicken-Seafood-Artichoke Casserole

2 (8 1/2 oz.) cans artichokes
2 lb. crabmeat, cooked and cleaned
4 whole chicken breasts (skinned, halved and de-boned)
1 1/2 C. sliced fresh mushrooms
2 Tbsp. butter
3 C. thick white sauce
1 Tbsp. Worcestershire sauce
1/2 C. sherry
1/4 C. grated Parmesan cheese
Salt
Pepper
Paprika
Chopped parsley

Drain and arrange artichokes in a buttered casserole. Add chicken and crabmeat. In a lrg. skillet, sauté mushrooms in butter. Drain mushrooms and add to casserole.

Combine 3/4 C. melted butter, 3/4 C. flour and 3 C. 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 min. at 375 degrees F.