Chicken, Asparagus, Artichoke Casserole

Ingredients

• 1 lb fresh asparagus, or 2 (10.5 oz) cans asparagus tips, well drained
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/4 lb fresh mushrooms
• 6 1/2 Tbsp butter, divided
• 4 1/2 Tbsp flour
• 3/4 cup whipping cream
• 3/4 cup whole milk
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne
• 1/4 cup dry sherry
• 1 Tbsp Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 1 1/2 lbs chicken breast, cooked and chopped
• Paprika, for topping

Instructions

1. Arrange asparagus, artichokes, and chicken in a casserole dish in the order given.
2. Lightly saute mushrooms in 2 Tbsp of the butter; arrange over the chicken.
3. Melt the remaining 4 1/2 Tbsp butter in a saucepan; stir in flour and cook 2 minutes.
4. Add cream and milk, stirring constantly.
5. When thick and smooth, season with salt and pepper.
6. Stir in sherry and Worcestershire sauce.
7. Pour over the casserole.
8. Sprinkle with Parmesan cheese and paprika.
9. May be made ahead and refrigerated (do not freeze) - let stand at room temperature 30 minutes before baking.
10. Bake at 375° for 20 minutes.