"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken, Shrimp and Artichoke Casserole Recipe

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This recipe for Chicken, Shrimp and Artichoke Casserole, by , is from The Lombardo/SaglibeneFamily Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Lombardo Kraus
Added: Monday, May 18, 2009


2 lbs. small mushrooms
1/2 stick butter
5 whole chicken breasts, cooked, boned, and cut
3 lbs. shrimp, boiled and peeled
3-14 oz. cans artichoke hearts in water, drained & quartered
1 1/2 tbsp Worcestershire sauce
3/4 cups sherry or dry white wine
1/2 cup freshly grated Parmesan cheese

White Sauce
2/3 cup butter, melted
2/3 cup all purpose flour
4 cups milk
1 tsp.salt
1/4 tsp. pepper
1/8 tsp. nutmeg

Saute mushrooms in butter. Prepare white sauce; add Worcestershire and wine. Pre-heat oven to 375. Place chicken, shrimp, artichokes, and mushrooms in a greased 3 qt. casserole. cover with white sauce and top with cheese. Bake uncovered for 40 minutes or until bubbly.

White sauce: melt butter in a saucepan over low heat. Stir in the flour and use a whisk to blend thoroughly. Add mild and seasonings; cook, stirring constantly until sauce is thick and smooth.

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