Party Chicken And Vegetables
|Whole chicken breasts||6 Small|
|Canned whole carrots||16 Ounce, drained (Small Ones, 1 Can)|
|Frozen artichoke hearts||9 Ounce, cooked, drained, and halved (1 Package)|
|Canned boiled onion||8 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter||1 Tablespoon, melted|
In large skillet bring chicken and 2 cups salted water to boiling.
Cover; simmer till tender, about 20 minutes.
Remove chicken; cool slightly.
Discard skin and bones; cube meat.
Arrange chicken and vegetables in a 12 x 7 1/2 x 2 inch baking dish; set aside.
In saucepan melt 1/4 cup butter; blend in flour and salt.
Add milk all at once.
Cook and stir till thickened and bubbly.
Cook 2 minutes more; remove from heat.
Stir in cheese, mayonnaise, and sherry.
Pour over chicken and vegetables.
Sprinkle with mixture of bread crumbs, melted butter, and paprika.
Bake at 350° till heated through, about 25 minutes.