2 Cups Sliced Fresh Mushrooms
1 Cup Dry White Wine Or Chicken
Broth
1 Clove Garlic Minced
1 Teaspoon Dry Basil Crushed
2 Cups Cubed Chicken Or Turkey
1 14 oz Can Atichoke Hearts Drained
And Cut Into Wedges
1 Cup Skim Milk
3 Tablespoons All Purpose Flour
1/8 Teaspoon Salt
1 Tablespoon Snipped Fresh Parsley
Dash Of Pepper
In A 2 Quart Casserole Dish Combine
Mushrooms,Wine Garlic,And Basil,
Cook Covered On 100% Power For
3 To 4 Minutes,Or Until Mushrooms
Are Tender Stirring Once,Stir In
Chicken And Artichoke Hearts,
In A Small Bowl Stir Together
Milk,Flour,Salt,And Pepper.Stir
Into Casserole,Cook On High For
6 To 9 Minutes,(12 to 14 Minutes In
Low Wattage Oven)Or Till Thickened
Or Bubbly,Stirring After Every
Minute,Cook 1 Minute More,
Sprinkle With Parsley.