Chicken-Shrimp Casserole

• 4 whole chicken breasts
• 1 lb. cooked shrimp
• 2 (13 oz.) cans artichoke hearts, drained
• 7 Tbsp. butter
• 3 medium onions, chopped
• 1/2 lb. fresh mushrooms, sliced
• 5 Tbsp. flour
• 4 c. milk, heated
• salt and pepper to taste
• 2 Tbsp. tomato paste
• 1 Tbsp. Worcestershire sauce
• 1/2 c. white wine or dry sherry
• 1/2 c. grated Parmesan or Romano cheese

1. Boil, bone and halve chicken breasts.
2. Place on bottom of greased, large glass baking dish.
3. Top with shrimp and artichokes. Saute onions and mushrooms in 2 tablespoons butter.
4. Spread over chicken mixture.
5. Melt remaining 5 tablespoons of butter and add flour.
6. Whisk and cook for 1 to 2 minutes.
7. Slowly add warmed milk, stirring constantly.
8. Cook until smooth and thick.
9. Stir in tomato paste, Worcestershire sauce and wine.
10. Pour over chicken mixture and sprinkle with grated cheese.
11. Bake at 350u0b0 for 45 minutes.
12. Yields 8 servings.

chicken breasts, shrimp, hearts, butter, onions, fresh mushrooms, flour, milk, salt, tomato paste, worcestershire sauce, white wine, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639251 (may not work)