Chicken-Seafood-Artichoke Casserole

Ingredients

• 4 (8 oz) cans artichokes, drained
• 4 lb crabmeat or shrimp, cooked and cleaned
• 8 whole chicken breasts, cooked and boned
• 3 lb fresh mushrooms, sliced
• 3 Tbsp butter
• 2 Tbsp Worcestershire sauce
• Salt and pepper, to taste
• 1 cup sherry (can cut back)
• 1/2 cup grated Parmesan cheese
• Paprika and chopped parsley, for topping
• White sauce: 1 1/2 cups melted butter
• 1 1/2 cups flour
• 6 cups milk

Instructions

1. Arrange artichokes in the bottom of a buttered casserole dish.
2. Add the shrimp/crabmeat and chicken.
3. In a large skillet, saute the mushrooms in butter; drain and add to the casserole.
4. Combine the white sauce ingredients and heat, stirring until creamy.
5. Add the Worcestershire sauce, salt, pepper, and sherry to the white sauce.
6. Pour over the casserole.
7. Sprinkle the top with Parmesan cheese and dust with paprika and parsley.
8. Bake uncovered at 350° for 40 minutes.