Chicken, Artichoke and Mushroom Casserole

Chicken, Artichoke and Mushroom Casserole (Make Ahead and Freeze)

1 stewing hen or equivalent in mixed fryer pieces (5 lbs.) 1 cup butter 3/4 cup flour 2 cups milk 2 cups chicken stock 1 t. salt 1 t. seasoned salt 1/4 t. cayenne pepper or to taste 2 cloves garlic, pressed 1/4 cup tomato sauce 3 oz. Swiss cheese 2 oz. extra sharp Cheddar cheese 3 cans artichokes (14 oz. each) 3 cans (4.5 oz. each) button mushrooms Grated cheese Paprika

Simmer chicken in water seasoned with 1 rib celery, 1 onion, 1 bay leaf and 1 t. salt. Remove chicken from bones and cut into large pieces. Make cream sauce of butter, flour, milk, stock and seasonings. When thickened, stir in tomato sauce and cheeses, cooking until cheese melts. Add artichokes and mushrooms, Mix all ingredients well. Pour into a 3 quart shallow casserole. Top with additional grated cheese and paprika. Bake at 350 for 35 minutes. Serve 12 to 15. Source: Mrs. John Marbut, Jr.

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