1 (14 oz.) can reg. strength chicken broth
4 whole chicken breasts, not boned (about 4 lbs. total)
1 (14 oz.) can artichoke hearts, drained
6 tbsp. butter
1/4 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half or light cream
1/2 c. grated Parmesan cheese
2 tbsp. dry sherry (optional)
1/2 tsp. dry rosemary
1/4 lb. mushrooms (fresh), sliced

In frying pan or Dutch oven, bring chicken broth to a simmer over medium heat. Place chicken breasts in broth in single layer and cover and poach until tender when fork pierced (15 minutes approximately). Lift chicken from broth and let cool. Reserve 3/4 cup broth for sauce.

When chicken is cool enough to handle, remove skin and bones. Arrange breasts in shallow 8x12 inch pan overlapping slightly. Add artichoke hearts to top of chicken.

In pan over medium heat, melt 4 tablespoons of butter. Blend in flour, salt, pepper and cook, stirring until bubbly. Gradually stir in reserved 3/4 cup chicken broth and half and half. Cook, stirring until mixture boils and thickens. Add cheese, sherry and rosemary; stir until cheese is melted and sauce is smooth. Pour sauce over chicken.

In frying pan over medium heat, melt remaining 2 tablespoons of butter; add mushrooms and cook until golden. Arrange mushrooms down center of casserole.

You may refrigerate (cool and then cover) for up to one day.

Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Serves 6-8 small servings - 4 people nicely.