 | | Directions | - Whisk together milk, flour and pepper in large saucepan, bring to boil, stirring as it thickens.
- Remove from heat and stir in 1/2 cup cheese. Stir in wine or chicken stock, set aside.
- In medium saucepan, melt butter, add mushrooms and shallots and saute for 5-10 minutes. Remove from heat and add to cheese sauce along with chicken, shrimp and artichokes and the 2nd cup of cheese.
- Spoon into a buttered or greased casserole dish, top with bread crumbs and chunks of butter.
- Bake for 30 minutes or until browned, bubbly around edges. Serve hot.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: large saucepan, medium saucepan, 2 quart casserole dish
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 3/4 cup milk |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon white pepper |
| - | | 1/2 cup shredded sharp cheddar cheese |
| - | | 2/3 cup chicken stock ro white wine |
| - | | 1/4 cup (1/2 stick) butter |
| - | | 8 ounces mushrooms, sliced |
| - | | 2 tablespoons shallots, minced |
| - | | 2 tablespoons butter |
| - | | 1/2 cup seasoned bread crumbs |
| - | | 2 large boneless chicken breasts, grilled and cut up into bite size pieces |
| - | | 1 pound medium shrimp, cooked, remove tails |
| - | | 2 (10 oz. pkgs) frozen artichoke hearts, cooked according to pkg direction, cut into quarters |
| - | | 2 cups any desired cheese, shredded |
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