Parmesan Penne Bake with Grapes, Artichokes and Chicken | Grapes from California

Ingredients

• 1/2 cup butter or margarine
• 1/4 cup olive oil
• 4 cups chicken breast, boneless, skinless, cut in 1-inch pieces
• 1 1/2 tablespoon salt
• 1/2 teaspoon black pepper
• 4 cups cremini or button mushrooms, sliced
• 1/4 cup garlic, minced
• 2 tablespoons thyme, fresh chopped
• 2 teaspoons oregano, dried, whole
• 1/4 teaspoon cayenne pepper
• 3/4 cup flour
• 10 cups whole milk
• 12 cups penne pasta (dry)
• 3/4 cup green onions, sliced 1/8-inch
• 2 cups artichoke hearts, drained, coarsely chopped
• 3 cups Parmesan cheese, grated
• 4 cups mozzarella cheese, grated
• 3 cups California red seedless grapes