6 tablespoons unsalted butter
1 pound fresh chopped white mushrooms
1/4 cup minced onion
3 tablespoons all purpose flour
1 pre-cooked grocery store chicken, picked and chopped
6 fresh artichokes, poached, scraped, and hearts removed
1 cup seasoned Garlic Italian croutons, crumbled
1 cup crumbled saltine/Ritz cracker mixture
1/2 cup sweet cream butter, melted
1/2 teaspoon fresh ground black pepper
1 teaspoon Frank Davis Seafood Seasoning
3 dozen unwashed Louisiana oysters
1/3 teaspoon Worcestershire sauce
1 cup whole milk
1 cup Half-N-Half
3 tablespoons Pinot Grigio
1-1/2 cup sharp Cheddar cheese, grated
1 cup Parmesan cheese, coarsely shredded
2 tablespoons minced parsleyThe first thing to do is to take an anodized or non-stick 12-inch skillet, place it over a medium-high fire, melt down the 6 tablespoons of butter, and lightly fry down the mushrooms and the onions until clear and toasty.

When they have fully wilted, whisk in the flour until it is totally incorporated in the mixture. At this stage, set the mix aside for a while.

Once the chicken is picked from the bone, coarsely chop it and set it aside momentarily.

While that's happening, put the artichokes on the stovetop and gently poach them until succulently tender.

At this point, combine the crouton and cracker crumbs, along with the black pepper, the seafood seasoning, and the melted butter.

Note: The intent is to make a rich buttered crumb mixture.

Then in a well-greased 1 1/2-quart casserole dish, sprinkle in layers 1/3 of the buttered cracker crumbs, the chopped chicken, the mushrooms, the oysters, the artichoke scrapings and hearts, and the seafood seasoning. Repeat the procedure twice again until all of the remaining two-thirds of the ingredients are used.

Now mix together the Worcestershire Sauce, the milk, the Half-N-Half, and the wine and slowly pour the mixture evenly over the casserole layers until the liquid can just barely be seen.

Then evenly sprinkle over the top of the casserole the crumbs that remain. Temporarily, also save the leftover liquid.

All that's left is to bake the casserole, uncovered, at 400 degrees for 25-30 minutes.

Then remove the casserole from the oven, increase the heat to 500 degrees, uniformly sprinkle both grated cheeses over the top, return the pan to the oven, and bake 5 to 8 minutes more until the surface is brown and crusty

Chef's Note: Add some of the reserved liquid as it bakes anytime the casserole mixture becomes dry.

This dish should be served piping hot right from the oven and garnished with a touch of fresh parsley upon service. Leftover casserole can be reheated in the microwave and eaten at a second meal.