Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took first place in the State Journal’s poultry category in 1958 and was submitted by Mrs. Robert McGinnis of Madison.

Easy chicken Jerusalem

1 1/2 cups cooked chicken, cut in 1 1/2-inch pieces.

8 canned artichoke hearts

1 (4 ounce) jar button mushrooms

2 tablespoons butter

2 tablespoons flour

2 chicken bouillon cubes

1 cup boiling water

3/4 cup evaporated milk

Salt and pepper

1/4 cup dry sherry

1/4 teaspoon Tabasco

Melt butter and blend in flour to make a roux. Dissolve bouillon cubes in boiling water. Add sherry and Tabasco. Cool slightly and stir in milk. Add liquid to roux and cook until smooth, stirring constantly. Add chicken, artichokes, and mushrooms and heat through. Serve with brown rice which has been seasoned with one tablespoon soy sauce. Use liquid from mushrooms as part of the liquid in which the rice is cooked. Serves four.