1/2 cup butter
1 medium onion – finely chopped
1 cup sliced mushrooms
½ cup flour
3 cups ½ and ½
2-1/2 cup Swiss cheese - grated
¼ cup dry white wine
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
1 lb cubed ham
1 lb shrimp – cooked and drained
14 oz can quartered artichoke hearts – drained
1 dozen hard-boiled eggs, peeled and quartered
Buttered bread crumbs

In large saucepan, melt butter, add onions, and cook until soft. Stir in mushrooms, saute. Sprinkle flour over vegetables, stirring in well.

Cook over low heat 5 – 6 minutes, stirring constantly.

Slowly add 1/2 and 1/2, stirring constantly until mixture is smooth.

Add 2 cups cheese, wine, Worcestershire, salt, and pepper. Blend well.

In a greased 13 inch x 9 inch lasagna pan, arrange ham, shrimp, artichokes, and eggs.

Pour cheese sauce over, lay foil over when in oven, and bake at 300 degrees for 1 hour. Remove cover and sprinkle with bread crumbs and ½ cup Swiss cheese.

Bake at 350 degrees for 15 minutes.

May be made a day ahead. Return to room temperature before baking if made a day ahead and refrigerated.

You can find a wide variety of baking pans at Amazon.com. Here are just two of the possibilities:

When we lived in Rochester, Minnesota, some of our best friends lived across the street. They were great cooks, and this is one of their recipes.

3 pounds cut-up chicken fryer
1-1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
6 tablespoons butter
1/2 pound mushrooms - sliced
12 ounce can artichoke hearts
2 tablespoons flour
2/3 cup chicken bouillon (3 to 4 cubes in 2/3 cup water)
4 tablespoons sherry

Sprinkle chicken with salt, pepper, and paprika.

Brown chicken in 4 tablespoons butter, and put in large casserole.

Add 2 tablespoons butter to fry pan, and saute mushrooms for 5 minutes.

Sprinkle flour over them, and stir in bouillon and sherry.

While this cooks for 5 minutes, open can of artichokes and arrange in casserole with browned chicken.

Pour mushroom sherry sauce over them.

Cover, and bake at 375 degrees for 1 hour.

Can be fixed ahead of time and refrigerated.

Serves 6 - 370 calories

1-1/3 cup instant rice
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup milk
1 cut-up chicken fryer or breasts and thighs
1 envelope dry onion soup mix

Combine all ingredients except chicken and soup mix.

Heat through.

Pour into a greased 8 inch x 10 inch baking dish.

Place chicken on top of the rice mixture.

Sprinkle soup mix over chicken.

Cover with foil.

Bake at 325 degrees for 2 hours 15 minutes.