Chicken And Artichoke Casserole

• 12 chicken breasts, halved
• 12 oz. medium seashell macaroni
• 1 c. butter or oleo
• 1 c. all-purpose flour
• 7 c. milk
• 1 1/2 c. shredded Swiss cheese
• 1 1/2 c. shredded Cheddar cheese
• 3 cloves garlic, minced
• 1 Tbsp. salt or to taste
• 1 tsp. crushed red pepper or hot sauce
• 4 (14 oz.) cans quartered artichoke hearts, drained
• 1 (8 oz.) can mushrooms, sliced and drained

1. Cook chicken in boiling water to cover 15 minutes or until tender; drain well.
2. Let chicken cool.
3. Remove skin; bone chicken and cut meat and set aside.
4. Cook macaroni according to package directions.
5. Drain well and set aside.
6. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
7. Cook 1 minute, stirring constantly.
8. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cheeses, garlic, salt and pepper; stir until cheeses melt. Combine reserved chicken, macaroni, cheese sauce, artichokes and sliced mushrooms.
9. Stir well.
10. Spoon into 2 (13 x 9 x 2-inch) baking dishes.
11. Bake, uncovered, at 350u0b0 for 35 minutes or until heated through.
12. Yield:
13. 16 servings.

chicken breasts, medium seashell macaroni, butter, flour, milk, swiss cheese, cheddar cheese, garlic, salt, red pepper, quartered artichoke hearts, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677179 (may not work)