I decided to just open a cookbook to a random recipe and share it with you. The other day on America's Test Kitchen they were using frozen artichoke hearts, so it must be an okay ingredient.

Artichoke Chicken Casserole

1 9 oz package frozen artichoke hearts (or whatever form you want)
2 tbsp butter
2 tbsp flour
1/2 cup milk
1/2 cup chicken stock
1/2 cup shredded Cheddar cheese
1/4 cup sherry
Salt and pepper
1 1/2 cups cooked chicken pieces (generous pieces)

Cook artichokes according to package directions. Melt butter in saucepan. Add flour and blend well. Add milk and chicken stock slowly, stirring constantly. Cook and stir until thickened. Remove from heat and stir in half the cheese. Season with salt and pepper. Layer artichoke hearts and chicken in greased 1 1/2 quart casserole, starting with artichokes. Pour cheese sauce over mixture and sprinkle with remaining cheese. Bake at 375 degrees for 15 - 20 minutes, until bubbly. Serves 4.

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Chicken Tetrazinni

1 chicken cooked and skinned and cut into large pieces
Reserve stock
2 cans cream of mushroom soup
1/4 tsp cayenne
1 pound fresh mushrooms
1/2 cup slivered almonds
1 bunch scallions
1 package wide noodles

Toast the almonds. Saute the mushrooms. Saute the scallions. Add to mushroom soup with cayenne pepper. Mix in chicken and pour over cooked noodles. Bake at 325 degrees until bubbly. Makes 6 servings.

Breast of Chicken Supreme

6 whole chicken breasts
Salt, pepper, paprika
Flour
Butter
2 large onions, cut fine
2/3 cup chopped green pepper
1/4 cup water
1 cup white wine
1 pint sour cream

Season breasts with salt, pepper, and paprika. Flour lightly. Brown quickly in butter and place in a buttered baking dish. Saute onions and green pepper. Combine water, 1/2 cup of the wine, onions, and green pepper and pour over the chicken. Cover and bake in a 350 degree oven for 1 hour. Just before serving, combine the remaining wine and sour cream and pour over the chicken. Bake 5 minutes longer. Serve with rice. Serves 6.

Chicken Chalupa Casserole

4 large chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream
2 bunches green onions
12 oz Jack cheese
12 oz sharp Cheddar cheese
1 package small corn tortillas cut into quarters
1 can (10 - 12 oz) whole green chiles

Boil chicken and remove skin and bones, then shred or cut into strips. Grate cheeses and chop onions, including some tops. Cut chiles into long strips. Mix soups, sour cream, onion, and about 3/4 of the grated cheese (leaving 1/4 cheese for topping). Spread half the mixture in a 13 by 9 inch baking dish; cover with tortillas. Add 1/2 of the chicken and 1/2 of the chile strips. Then add the rest of the mixture, chicken, and chile strips; sprinkle with the reserved grated cheeses. Bake, covered, for 35 minutes at 350 degrees. Remove the cover and continue baking about 15 minutes more. Serve with sliced tomatoes or tossed green salad and hot rolls. Makes 6 to 8 servings.