Instructions:

Chicken-Seafood-Artichoke Casserole

2 (8 1/2 ounce) cans artichokes
2 pounds crabmeat, cooked and cleaned
4 whole chicken breasts (skinned, halved and de-boned)
1 1/2 cups sliced fresh mushrooms
2 tablespoons butter
3 cups thick white sauce
1 tablespoon Worcestershire sauce
1/2 cup sherry
1/4 cup grated Parmesan cheese
Salt
Pepper
Paprika
Chopped parsley