1 (8 or 9 oz.) pkg. frozen artichoke hearts
1 1/2 c. fresh mushrooms (1 pt.)
2 tbsp. butter
2 c. cubed, cooked chicken
1 env. chicken gravy mix
4 oz. Swiss cheese (1 c.)
1 tbsp. dry sherry

Cook artichokes as directed on package; drain. Cook mushrooms in butter until tender. Combine chicken, artichokes and mushrooms in 1 1/2 quart casserole. Prepare gravy mix and remove from heat; add cheese and stir until melted. Add wine and pour over chicken.

TOPPING:

1 tbsp. butter, melted
1/2 c. soft bread crumbs

Mix butter and bread crumbs and sprinkle on casserole. Bake, uncovered at 375 degrees for 30 minutes. Serves 6.