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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from Casserole Cookbook. Ingredients:
1/2 lb fresh mushrooms, sliced |
1/4 cup butter |
1/2 cup sliced green onion |
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted |
1/2 cup half-and-half cream |
1/4 cup chicken broth |
1/4 cup sherry wine or 1/4 cup additional chicken broth |
1 cup shredded cheddar cheese |
2 cups cubed cooked chicken |
2 cups cooked medium shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
hot cooked rice |
Directions:
1. In a skillet, saute mushrooms in butter for 5 minutes.
2. Add onions and saute for 3 minutes or until tender.
3. Stir in the soup, cream, broth and sherry or additional broth.
4. Cook and stir over medium-low heat until blended.
5. Stir in cheese until melted.
6. Add the chicken, shrimp and parsley and heat through.
7. Serve over rice.
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