Artichoke Chicken Casserole

Artichoke Chicken Casserole Recipe:

Artichoke Chicken Casserole

15 tablespoons margarine or butter (divided)
1 1/2 pounds mushrooms (sliced)
16-17 ounces canned marinated artichoke hearts (drained
      and cut in half)
8 chicken breast halves (boneless and skinless)
1 cup flour, seasoned with salt and pepper
9 tablespoons all-purpose flour
3 1/2 cups half-and-half
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
Black pepper (to taste)
1/8 teaspoon garlic powder
3/4 cup dry sherry
1/2 cup grated parmesan cheese
Paprika

In a skillet over medium-high heat, melt 2 tablespoons
butter. Add the mushrooms and sauté for about 5
minutes. Spread the mushrooms and the artichoke
hearts in the bottom of a greased 9x13" casserole
dish.

In a skillet over medium-high heat, melt 4 more
tablespoons butter. Trim all fat and cartilage from
chicken breast halves. In shallow dish, thoroughly
dredge the chicken with seasoned flour. Then lightly
brown the meat in the skillet with the butter.

LLayer the chicken over the mushrooms and artichoke
hearts in the casserole dish. Set aside.

In a saucepan over medium heat, melt 9 tablespoons
butter. Gradually add the 9 tablespoons flour and
stir until it makes a smooth paste. Then gradually
add the half-and-half, stirring constantly. Stir and
cook until smooth. Add Worcestershire sauce, salt,
pepper and garlic powder. Stir until sauce thickens.
Stir in the sherry and 1/4 cup of the parmesan cheese
and stir until the cheese melts.

Pour this mixture over the chicken and vegetables.
Top with remaining cheese and sprinkle with paprika.
Bake in a 375-degree oven for 40 minutes.

Serves 8