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------------------- - ---------------- CREAMY HAM AND CHICKEN MEDLEY




1 tbsp. bu t ter

1/2 c. fresh mushrooms, sliced

1/3 c. butter

1/3 c. flour

2 1/2 - 3 c. milk, div i ded

1 c. Ha l f & Half

1 c. parmesan chee s e, freshly g rated

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. nutmeg

2 c. chopped cooked chicken

2 c. chopped cooked ham

2 (10 oz.) pkgs. frozen puff p a stry shells, ba k e d



Melt 1 tab l espoon butter in a la r ge saucepan over medium heat; add mushrooms, and cook until ten d er, stirring constantly.   Remove from

saucepan and set aside.   Melt 1/3 cup but t er in saucepan over low heat; add flour, stir r ing until smooth.   Cook 1 minute, stirring constantly.   Gradually

add 2 1/2 cups milk; cook over medium heat, sti r ring constantly, until

thickened and bubbl y .   Stir in whipping c r eam and next five in g redients. Cook, stirring constantly, until cheese melts and mi x ture is smooth; stir in chicken and ham.   Add enough of remaining 1/2 cup milk for a thinner consistency.   To serve, spoon into sh e lls.   Yield of sauce is for 10 shells. Note:   Th i s can be m ade a day ahead a n d refrigerated.   Either microwave or place on t h e stove to gently warm.   May be served over pasta.   Serve with a

crisp green salad.



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