Chicken, Mushroom and Artichoke Casserole

Chicken, Mushroom and Artichoke Casserole

1 ½ pounds fresh button mushrooms, halved
½ cup butter
5 pounds chicken breasts, cooked and shredded
2 (14 ounces) artichoke hearts, quartered and drained (liquid reserved)
½ cup freshly grated Parmesan cheese

Sauce:
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups half and half
1 tablespoon Worcestershire sauce
½ cup sherry
½ teaspoon paprika

Preheat oven to 375 degrees. Sauté mushrooms in butter. Mix with shredded chicken and artichoke hearts and set aside. Melt butter and stir in flour. Cook for 2 minutes until flour is cooked and raw taste is gone. Slowly stir in half and half. Stir until thick. Add Worcestershire sauce and sherry. If mixture is too thick, add some of the reserved artichoke liquid. Combine with chicken mixture. Fold in Parmesan cheese. Fold mixture into a 9x13-inch baking dish. Sprinkle with paprika. Bake for 40 minutes or until bubbly and golden brown.

Makes 10 to 12 servings