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Shrimp (or Chicken) Artichoke Casserole Recipe

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This recipe for Shrimp (or Chicken) Artichoke Casserole, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Rogers
Added: Tuesday, March 31, 2009


8 tbsp margarine
4.5 tbsp flour
3/4 cup milk
3/4 cup cream (can use milk)
salt and pepper - to taste
2 - 10 oz cans artichokes - drained
1/2 - 1 lb fresh mushrooms OR lg can of button mushrooms
1 lb cooked shrimp (OR 3 cups cooked chicken removed from bones)
1/4 cup dry sherry
1 tbsp Worchester sauce
1/4 cup Parmesan cheese

Saute mushrooms in 2 tbsp margarine.
Melt 4-6 tbsp margarine in separate pan to make cream sauce. Stir in flour to blend. Add cream and milk to butter and flour mixture stirring constantly until thick.
Add salt, pepper, sherry, Worchester and continue stirring until blended.
Drain artichokes / cut in half / arrange in bottom of casserole dish.
Drain mushrooms and pour over artichokes.
Cover with cream sauce.
Put shrimp (or chicken) on top.
Sprinkle liberally with Parmesan cheese

Bake at 375 for 20 minutes.

Chicken works well. Cook 3 breast in water. Remove meat from bones and cut into bite-size pieces.




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