1/4 cup Butter
8 oz Fresh Mushrooms, Sliced
2 tbsp Scallions, sliced
2 can Cream of Chicken Soup
1/2 cup Sherry
1/2 cup Light Cream -OR- Half & Half
1 cup Cheddar Cheese, shredded
2 cup Shrimp, cooked, shelled
2 cup Chicken Pieces, cooked
2 tsp Parsley, chopped
Hot Buttered Rice
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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.
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