Chicken & Artichoke Casserole

1/2 lb. fresh mushrooms, sliced
2 Tbl. butter
1 14oz. can chicken broth
3 lbs. boneless chickken breasts
1 14oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half cream
1/2 c. fresh grated parmesan cheese
1/2 tsp. rosemary

Saute mushrooms in 2 Tbl. butter and set aside.  Put chicken in simmering chicken broth.  Cook for 20 min.  Remove from broth.  (Save 3/4 c. of the broth).  arrange chicken in 9 x 13 pan.  Top with artichoke hearts.  Set aside.  Melt 1/4 c. butter, stir in flour, salt, pepper, until smooth.  Gradually stir in 3/4 c. chicken broth and cream.  Cook until mixture boils and thickens, stirring.  Blend in parmesan cheese and rosemary.  Pour over artichokes, covering them.  Sprinkle mushrooms down center of pan.  Cover with foil and bake at 350 for 30 min.                                         - Tricia Munk