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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 cups chopped cooked chicken |
1/2 cup half-and-half |
1/4 cup plus 2 tablespoons butter or margarine |
1/4 cup all-purpose flour |
1 cup milk |
3 egg yolks, lightly beaten |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup sliced fresh mushrooms |
1 teaspoon finely chopped onion |
1/2 cup (2 ounces) shredded process swiss cheese, divided |
creamy cheese sauce |
Directions:
1. Combine chicken and half-and- half in a Dutch oven; cook over low heat 10 minutes, and set aside
2. Melt butter in a heavy saucepan over low heat; add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
3. Stir 1/4 cup of the hot white sauce into egg yolks; add to remaining hot sauce mixture, stirring constantly. Stir in salt and pepper.
4. Add half of sauce to chicken mixture in Dutch oven; stir well. Pour chicken mixture into a well-greased 2-quart casserole. Sprinkle mushrooms evenly over chicken mixture. Add onion and 1/4 cup cheese to the remaining sauce; stir well, and pour over mushrooms. Sprinkle with remaining cheese. Broil 6 inches from heat for 7 minutes or until top is lightly browned.
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