Joanna's Original Chicken, Artichoke & Broccoli Casserole

Chicken, Artichoke,& Broccoli Casserole


2 – large chicken breasts, cooked and chopped
2 – small head of broccoli steamed and chopped
1 can artichoke hearts chopped
1 red bell pepper, roasted & chopped
1- 8 oz. pkg mushrooms, sliced and sautéed
½ lb. angel hair pasta cooked and drained (I break the pasta in thirds)
1 small can fried onions

Sauce:
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. butter
3 to 4 tbsp. flour
1 ½ to 2 cups chicken broth
½ cup cooking sherry
1/3 cup grated cheddar cheese
¼ cup asiago & Parmesan cheese + some for topping
pepper to taste
　
　
Sauté onion, garlic and butter in a pan until tender (5 to 10 min). Add flour to coat the onion mixture. Slowly add the chicken broth and then the cooking sherry. It should be slightly thickened. Then stir in the cheeses until they are melted.
In a 9x13 inch pan, layer pasta, then the chicken mixture and top it with the sauce. Sprinkle it with a little more Parmesan cheese and then spread 1 small can of French’s fried onions on the top.
Bake at 350 degrees for about 30 minutes.

Note: The 1st time I made this I used leftover rotisserie chicken.