3 chicken breasts
10 thighs
Dry parsley
1 tsp. Bouquet Garni
1 tbsp. salt
2 tsp. pepper

Put chicken in pot and boil until tender. Save stock. Bone and cut up chicken and arrange in a casserole. Top with 3 packages frozen artichoke hearts. Cover with sauce.

SAUCE:

1/2 c. butter
1/2 c. flour

Make a white sauce. Add: 6 c. shredded sharp Cheddar

Cook until thick. Pour over casserole.

Top with: 1 tsp. savory 1 tsp. thyme

Pour 4 tbsp. melted butter over top. Cover and let stand in refrigerator 24 hours. Bake 1 hour at 350 degrees (covered). Uncover last 15 minutes.