4 c. cooked chopped chicken
2 (8 1/2 oz.) cans artichoke hearts, drained and quartered
1 c. butter
1/2 c. all purpose flour
1/4 tsp. cayenne pepper
1 tsp. salt
1 clove garlic, crushed
3 1/2 c. milk
1 c. shredded sharp cheddar cheese (4 oz.)
1 c. shredded Gruyere cheese (Swiss cheese may be substituted) (4 oz.)
1 (8 oz.) can mushroom buttons, drained
1 c. crisp cereal crumbs
2 tbsp. butter, melted

Spread chicken in a greased 3 quart baking dish; top with artichokes. Melt 1 cup butter in a 2 quart saucepan; add flour, cayenne, salt, and garlic, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat until thick and smooth. Add cheeses and stir until cheese is melted. Add mushrooms. Pour over chicken and artichokes. Combine cereal crumbs and 2 tablespoons melted butter; sprinkle over cheese sauce. Bake at 350 degrees for 30 minutes.

Makes 8 servings.