2 (3 lb.) fryers
1 lb. butter
1 c. sifted flour
7 c. milk
1/4 lb. Cheddar cheese
5 oz. Gruyere cheese
2 sm. buds garlic
2 tbsp. Accent
1 sm. can tomato sauce
1 tbsp. salt
1 tbsp. cayenne pepper
5 (6 oz.) cans mushrooms
5 (14 oz.) cans artichoke hearts

Boil chickens until well done (season while cooking with salt, pepper, spices, onion, celery, etc.); cool; debone, leaving in large pieces.

Make a cream sauce the thickness of custard by melting butter in a deep saucepan, adding flour, and cook until well blended. Add milk, stirring constantly to prevent lumping and continue cooking until sauce thickens.

In a small saucepan melt grated Cheddar cheese and Gruyere cheese in tomato sauce. Add to this sauce crushed garlic, Accent, salt and cayenne pepper (note: 1 tablespoon of cayenne pepper is not too much when men are guests; however, one-half that much is just right for a luncheon dish.)

Combine cheese sauce with cream sauce and blend thoroughly. Arrange drained artichoke hearts, deboned chicken piece and mushrooms in shallow, buttered, casseroles. Pour sauce over all and bake at 350 degrees for 35 minutes. Serves 30.

This recipe freezes perfectly in four 8 inch square foil pans. 4 or 5 cups of crab, lobster or shrimp may be substituted for chicken. May be served over Chinese noodles.