Chicken Artichoke Casserole

• 1 c. butter or margarine
• 1/2 c. flour
• 3 1/2 c. milk
• 1/4 tsp. cayenne pepper
• 1 tsp. m.s.g. or Accent (optional)
• 1 clove garlic, minced
• 1/4 lb. sharp Cheddar cheese, grated
• 1 (10 oz.) can button mushrooms
• 1 (4 to 5 lb.) chicken, cooked, skinned and deboned
• 2 (14 oz.) cans artichoke hearts, halved
• 1 c. bread crumbs or Rice Krispies
• 2 Tbsp. melted butter

1. Melt butter or margarine and stir in flour, making a roux. Add milk and stir until thick and smooth.
2. Add seasonings, garlic and cheese.
3. Stir until cheese melts and mixture bubbles. Add mushrooms. Slice or cube chicken into bite-sized pieces and arrange in a 9 x 13-inch casserole.
4. Top with artichokes and sauce. Mix crumbs or Rice Krispies and butter. Sprinkle over all. Bake at 350u0b0 for 30 minutes.
5. Serves 8.

butter, flour, milk, cayenne pepper, accent, clove garlic, cheddar cheese, button mushrooms, chicken, artichoke hearts, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842469 (may not work)