Chicken Artichoke Casserole

Sauce:

1 cup butter

½ cup flour

3 ½ cups milk

¼ tsp cayenne pepper

1 tsp accent

1 clove garlic, minced

1/8 lb. cheddar cheese, cubed

3 oz. Gruyere cheese, cubed

1 box mushrooms

1 chicken, cooked, de-boned

2 cans artichoke hearts

Topping:

1 cup crushed rice crispies

2 tbsp butter, melted

Make roux of butter and flour. Add milk, cook, stirring till thick and smooth. Add seasonings and cheese - cook till cheese is melted and sauce bubbles. Add sautéed mushrooms. In 9x12 casserole, place chicken, top with artichokes - then sauce - top with crumbs buttered.

Bake at 350F for 30 minutes