2 lg. fryer chickens
2 lg. carrots
2 stalks celery
2 sprigs parsley
1 med. onion
1 tsp. thyme
1 bay leaf

Stew chicken with above ingredients. Bone and remove skin. Cut into large pieces. Arrange in 3 quart casserole with 2 packages (10 oz.) frozen artichoke hearts, thawed. Strain and reserve chicken broth.

CHEESE SAUCE:

1/4 c. butter
1/4 c. flour
2 c. chicken broth
3 c. grated sharp cheese
1/2 tsp. nutmeg
1/2 c. buttered bread crumbs

Blend butter and flour until smooth. Slowly add broth. Cook. Stir until smooth. Add cheese and nutmeg. Pour over chicken. Top with bread crumbs, savory and thyme. Bake at 350 degrees uncovered 30 minutes or until golden brown.