I made this up

OK, so I didn't totally make it up, it's a slight variation of my mom's chicken-artichoke pasta, but I'm still pretty impressed.

Chicken Mushroom Artichoke Alfredo Sauce
2 lbs chicken
2 (15 oz) cans artichoke hearts
1 (6 oz) can sliced mushrooms
1 can Cream of Mushroom Soup
1/2 cup half and half
3 cloves garlic (minced)
1 cup grated Swiss cheese
Salt and Pepper

Saute chicken with minced garlic until fully cooked. Add artichoke and mushroom, saute 1-2 more minutes, or until everything is a nice golden brown.
Transfer to large (5 quart) pot.
Add soup, half and half, and 1/2 soup can of water. Add cheese slowly when heated through but not yet boiling, heat until cheese is melted. Add salt and pepper to taste.
Bring to a boil and reduce to a simmer for 10-15 minutes, or until sauce thickens slightly.
Serve over rice, pasta, cooked vegetables, or whatever.

As this sauce ends up being all the same, kind of unappetizing, tanish color, I've been taking a whole carrot to a cheese grater and substituting that for half of the pasta. It looks nicer and is better for you.