Creamy Ham and Chicken Medley2018-02-03
Made with leftover cooked chicken and ham in an indulgent Parmesan cream sauce, this easy casseroleis simply delicious and can be served in so many ways.
- 1 tbsp. butter
- 1/2 c. fresh mushrooms, sliced
- 1/3 c. butter
- 1/3 c. flour
- 2 1/2 - 3 c. milk, divided
- 1 c. Half & Half
- 1 c. parmesan cheese, freshly grated
- 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 pastry shells, baked
Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly.Remove from saucepan and set aside.Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth
Cook 1 minute, stirring constantly.Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in whipping cream and next five ingredients.Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham.Add enough of remaining 1/2 cup milk for a thinner consistency.
To serve, spoon into shells.Yield of sauce is for 10 shells.
Note:This can be made a day ahead and refrigerated.Either microwave or place on the stove to gently warm.May be served over pasta.Serve with a crisp green salad.