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Chicken-Seafood-Artichoke Casserole




  1. Drain and arrange artichokes in a buttered casserole.
  2. Add chicken and crabmeat.
  3. In a large skillet, sauté mushrooms in butter.
  4. Drain mushrooms and add to casserole.
  5. Combine 3/4 cup melted butter, 3/4 cup flour and 3 cups milk for white sauce. Heat and stir until creamy.
  6. Add Worcestershire, salt and pepper to taste, and sherry to white sauce.
  7. Pour over casserole.
  8. Sprinkle top with cheese and dust with paprika and parsley.
  9. Bake uncovered for 40 minutes at 375 degrees F.


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