Al Hasa Cookbook - 1976

1 1/2 cup flour
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 large cans mushrooms
4 cans artichokes
1 cup sherry or white wine
2 cups milk
4 cups Avoset or whipping cream
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
Crisco or Wesson oil

Remove skin from breasts; dredge in flour seasoned with salt and pepper. Fry until tender in oil. Cut meat off bones in large pieces. Drain mushrooms and artichokes. Place layers of artichokes, chicken and mushrooms in a 10 quart casserole dish. Pour sherry over all.

Make cream sauce of 3/4 cup flour, 3/4 cup melted butter and milk. Stir in salt, pepper and Worcestershire sauce. Pour sauce over casserole. Grate cheese and sprinkle over the top; sprinkle with paprika.

Bake in 375o oven for 40 minutes.

Can be made ahead and refrigerated.  If refrigerated, increase baking time to 50 minutes.

Yield: Serves 16

Norma Tracy, Dhahran