8 whole chicken breasts, cooked & cut into lg. cubes
2 lbs. cooked shrimp
3 (14 oz.) cans plain artichoke hearts, quartered
3 lbs. fresh mushrooms, sauteed in butter
6 c. med. white sauce (see sauces)
2 tbsp. Worcestershire sauce
1 c. white wine
1/2 c. grated Parmesan cheese

Divide chicken, shrimp, artichokes, quartered and sauteed mushrooms equally in 2 greased 9 x 13 inch casseroles. Prepare white sauce, adding Worcestershire sauce and wine. Pour over casseroles. Top with cheese. Bake uncovered at 375 degrees for 40 minutes or until bubbly.