Chicken Artichoke Casserole

I thought I had posted this on here.  So here it is if you even wanted it.

1/2 lb mushrooms, sliced

6 Tbsp. butter, divided

4 boneless, skinless chicken breasts

1 (14 oz) can chicken broth

1 (7.5 oz) can artichoke hearts, drained

Dash of salt

1/4 c. flour

3/4 c. light cream (i use milk for less fat)

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. grated Parmesan Cheese

1/2 tsp. dried Rosemary

Saute mushrooms in 2 Tbsp. of the butter for about 2 minutes; set aside.  Cook chicken breasts in simmering chicken broth over low heat for about 30 minuts or until cooked through.  Drain both, reserving 3/4 cup.  Cut chicken into cubes.  Place cubed chicken and artichoke hearts in a greased 8x8 pan.  Lightly salt, set aside.  In a saucepan, melt 4 Tbsp. butter.  Stir in flour until well blended.  Add cream and reserved 3/4 cup chicken broth and stir constantly over medium heat until thickened.  Stir in the 1/4 tsp. salt, pepper, parmesan cheese and rosemary.  Pour over chicken and bake at 325* for 30 minutes.  Remove from oven and garnish with sauteed mushrooms.  Makes 4 servings.