| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Swiss |
Chicken, Ham |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Butter or margarine |
| 3 |
tb |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
Sliced mushrooms; (3-oz.) |
| 1 |
c |
Light cream |
| 2 |
tb |
Dry sherry |
| 2 |
c |
Cubed cooked chicken or turkey |
| 1 |
c |
Cubed cooked ham |
| 1 |
cn |
Water chestnuts; drained & sliced (5-oz.) |
| 1/2 |
c |
Shredded process Swiss cheese |
| 1 1/2 |
c |
Soft bread crumbs |
| 3 |
tb |
Butter or margarine; melted |
INSTRUCTIONS
Cook onion in the 2 tablespoons butter until onion is tender, but not
brown. Blend in flour, salt and pepper. Add undrained mushrooms, cream and
sherry. Cook and stir until thickened. Add chicken, ham and water
chestnuts. Pour into 1 1/2 quart casserole; top with cheese. Mix crumbs and
melted butter and sprinkle around the edge of casserole. Bake in hot oven
(400 degrees) until lightly brown, about 25 minutes.
NOTES : Can do ahead. Can freeze.
Recipe by: Three Rivers Cookbook Vol 1 pg 84
Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar
30, 1998
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