2 (10 1/2 oz.) cans asparagus tips, drained
1 (14 oz.) can artichoke hearts, drained & quartered
3 c. cooked chicken breasts (4 to 5 lbs. breast halves)
1/4 lb. fresh mushrooms or 1 (4 oz.) can button mushrooms, drained
6 1/2 tbsp. butter, divided
4 1/2 tbsp. flour
3/4 c. whipping cream
3/4 c. milk
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/4 c. dry sherry
1 tbsp. Worcestershire sauce
1/4 c. grated Parmesan cheese

Arrange asparagus, artichokes and chicken in 2-quart casserole dish in order stated. Lightly saute mushrooms in 2 tablespoons butter. Arrange over chicken. Melt remaining 4 1/2 tablespoons butter in saucepan, stir in flour; cook 2 minutes. Add cream and milk, stirring constantly. When thick and smooth, season with salt and pepper. Stir in sherry and Worcestershire sauce. Pour over casserole dish. Sprinkle with cheese and paprika. (May do ahead and refrigerate at this point.) Let stand at room temperature at this point before continuing. Bake at 375 degrees for 20 minutes. Serves 6.