| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
Chicken, Seafood, Rice |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 8 |
oz |
Fresh Mushrooms; Sliced |
| 2 |
tb |
Scallions; sliced |
| 2 |
cn |
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 |
ts |
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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