|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Shredded sharp cheddar cheese||1 1⁄4 Cup (20 tbs)|
|Diced cooked chicken||5 Cup (80 tbs)|
|Ground pepper||To Taste|
|Canned artichoke hearts||8 Ounce, drained (1 Can)|
|Canned asparagus spears||1 Pound, drained (1 Can)|
Blend flour with 1/2 cup of the broth in a saucepan.
Gradually stir in remaining broth.
Place over medium heat and cook and stir until mixture boils and is thickened.
Add 1 cup cheese and stir until melted.
Remove from heat and stir in chicken.
Season to taste with salt and pepper.
Alternate layers of chicken mixture with vegetables in a 3-quart casserole.
Sprinkle remaining cheese on top.
Bake in a 375° F.oven for 15 to 20 minutes.