1/2 of a 6 ounce jar of artichoke hearts, drained
1 tsp. corn starch
1/4 tsp. instant chicken bouillon granules
Dash of salt
Dash of pepper
1/4 c. skim milk
1/2 c. cubed cooked chicken
1 tbsp. grated Parmesan cheese
1/8 tbsp. paprika
Snipped parsley

Cut up any large artichoke hearts. Place the artichoke hearts in a small colander and rinse with hot water; drain well. Set aside.

In a small saucepan combine the cornstarch, instant chicken bouillon granulates, salt and pepper. Stir in skim milk. Cook and stir over medium heat until the mixture is thickened and bubbly. Stir in the cubed chicken and artichoke hearts. Transfer the chicken mixture to a 10 or 12 ounce individual casserole.

Sprinkle the grated Parmesan cheese and paprika on top the casserole. Bake uncovered, in a 350 degree oven for about 10 minutes or until the chicken mixture is heated through. Sprinkle with snipped parsley. Makes 1 serving.