Chicken And Mushrooms Supreme

• 3 lb. broiler-fryer
• 3 c. chicken broth
• 3 large carrots, peeled
• 1 small onion, chopped
• 5 Tbsp. butter
• 2 Tbsp. flour
• 1/4 c. heavy cream
• 1 c. shredded Gruyere cheese
• 3/4 lb. fresh mushrooms
• 1 (15 oz.) can artichokes

1. Boil chicken with carrots and onion for 1 hour or until chicken is tender.
2. Remove chicken from broth; let cool slightly and separate meat from bones into large pieces.
3. Strain broth and skim fat.
4. Slice cooked carrots diagonally.
5. Melt 3 tablespoons butter; blend in flour and cook 2 minutes.
6. Stir in 1 1/2 cups broth.
7. Cook, stirring until thickened.
8. Blend in cream and cheese. Saute mushrooms (slice them if too big) in remaining butter. Drain artichokes and cut in halves.
9. Layer carrots, chicken, artichokes and mushrooms in a buttered 1 1/2-quart casserole. Pour sauce over top.
10. Bake in a 375u0b0 oven for 30 minutes.
11. Serves 6 to 8.

broilerfryer, chicken broth, carrots, onion, butter, flour, heavy cream, gruyere cheese, fresh mushrooms, artichokes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=281103 (may not work)