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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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