| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | Chicken, Rice, Seafood | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 8 | oz | Fresh Mushrooms, Sliced |
| 2 | T | Scallions, sliced |
| 2 | Cream of Chicken Soup | |
| 1/2 | c | Sherry |
| 1/2 | c | Light Cream -OR- Half & Half |
| 1 | c | Cheddar Cheese, shredded |
| 2 | c | Shrimp, cooked shelled |
| 2 | c | Chicken Pieces, cooked |
| 2 | t | Parsley, chopped |
| Hot Buttered Rice |
INSTRUCTIONS
In a large saucepan melt butter, add mushrooms and scallions and saute 5 minutes. Add soup and stir in sherry and cream, mixing thoroughly. Add cheese and stir over low heat until cheese has melted. Add chicken and shrimp and heat but do not boil. Just before serving stir in parsley. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 214
Total Fat: 24.2g
Cholesterol: 61.4mg
Sodium: 1088.1mg
Potassium: 309.5mg
Carbohydrates: 11.5g
Fiber: <1g
Sugar: 1.7g
Protein: 10.6g