Fila Chicken and Artichoke Casserole

3/4 cup butter or margarine
1/4 cup flour
1/2 cup half-and-half
3 1/2 cups chicken broth
salt and white pepper
2 cloves garlic, minced
1 large onion, chopped
1/2 lb. mushrooms, sliced
3/4 cup rice
3/4 tsp each summer savory and thyme (or 1 1/2 tsp. 
       Italian seasoning)
10 oz. artichoke hearts (frozen or canned) cut in 8ths
3 or 4 cups bite-sized cooked chicken pieces
16 sheets fila (frozen Pepperidge Farms)

Melt 4 tbl butter over medium heat. Blend in flour and
cook, stirring until bubbly. Remove from heat; stir
in half-and-half and 2 cups of broth. Cook stirring
until sauce thickens. Season to taste with salt and
pepper. Set aside.

Melt 3 Tbl butter over medium heat. Add garlic, onion
and mushrooms. Cook until vegies are soft. Add rice,
still to coat. Add remaining 1-1/2 cups broth, and
herbs. Bring to a boil, cover, reduce heat and simmer
until all liquid is absorbed. (About 20 minutes) Stir
in 1 cup of cream sauce; let cool. Stir chicken into
remaining cream sauce.

Stack fila; keep sheets covered with plastic wrap while
you work. Melt remaining butter and Brush some on
bottom and sides of 9 by 13 inch pan. Place 1 sheet
of fila on bottom of pan, folding to fit. Brush with
butter. Repeat with 7 more sheets, brushing each with
a little butter. Spread half the rice mixture over the
fila; add all the chicken mixture; then spoon on
remaining rice mixture. Cover with 7 sheets of fila,
as before. Then add the last sheet of fila, tucking
edges inside the pan.

With a sharp knife, score the top 3 or 4 layers of fila
into as many servings as you want. Bake at 350
uncovered for about 45 minutes or until golden brown. 

Note: You can prepare it fully and refrigerate it;
then cook it. That takes a bit longer than the 45
minutes. but it is convenient.

Makes 8 to 12 servings