2 (9 oz.) pkg. frozen artichoke hearts or 2 jars well drained
3-4 tbsp. dry white wine
4 tbsp. butter
4 tbsp. flour
3-4 c. diced cooked chicken
1 c. milk
1 c. chicken stock
1 c. Monterey Jack cheese, shredded

Cook artichokes or drain well. Melt butter. Add flour and stir until smooth. Add milk and chicken stock. Cook and stir until thickened. Remove from heat, stir in wine and 2/3 cup cheese. Season to taste.

Place artichokes in bottom of 3 quart baking dish. Cover with chicken. Pour sauce over all. Top with remaining 1/3 cheese, sprinkle with paprika. Can be refrigerated or bake uncovered at 375 degrees for 15-20 minutes.