Chicken Shrimp Artichoke Casserole Recipe

4 cans (8 1/2 ounce, drained weight) artichokes
4 pounds shrimp, cooked and cleaned (other seafood may be substituted)
8 whole chicken breasts, cooked, boned and cut into large-sized chunks
3 pounds fresh mushrooms, sliced
3 tablespoons butter
6 cups thick white sauce (below)
2 tablespoons Worcestershire sauce
Salt and pepper to taste
1 cup sherry
1/2 cup grated Parmesan cheese
Paprika
Chopped parsley

White Sauce
1 1/2 cups melted butter
1 1/2 cups flour
6 cups milk

Arrange artichokes in bottom of buttered casserole. Add shrimp and chicken. In large skillet, sauté mushrooms in butter. Drain well on paper towels or the sauce will get too diluted. Add mushrooms to casserole. Combine ingredients for white sauce. Heat and stir until creamy. Add Worcestershire, salt, pepper and sherry to white sauce. Pour sauce over casserole.

Sprinkle top with cheese and dust with paprika and parsley. Bake at 375° F. uncovered for 40 minutes.

Serves 15.

  

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