(Untitled recipe from Gloria Haier via Judy)

"I have found that small pieces of chicken are better than larger pieces."

5 T butter
1 small onion chopped
1/4 lb. fresh mushrooms
3 T flour
2/3 cup chicken broth
1/2 cup half and half
2 cups turkey or chicken cooked
1 package frozen artichoke hearts
1/3 cup grated parmesan
1/4 cup crushed rosemary leaves
1/2 t salt
shredded swiss cheese

Melt 2 T butter, saute onion and mushrooms.  Stir in remaining butter untilmelted.  Add flour and cook stirring until bubbly.  Gradually add chicken broth and half and half.  Cook until mixture comes to a boil and thickens stirring constantly.  Remove from heat.  Add parmesan cheese and salt.  Cool.

Then fill crepes - artichokes, chicken and sauce.  (I add either some cashews or sliced water chestnuts).  Rool and place in flat pan or serving dish.  Put in 375 oven 1/2 hour before time to serve.  Just beforeserving, top with shredded swiss cheese and return to oven until cheese melts.

I took this filling and instead of filling crepes I served it over white rice.  It's a pleasant and filling meal, and since I had that giant jar of artichoke hearts from Costco, this recipe came at just the right time!  Not something I would make again, though.