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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 cups chopped cooked chicken |
1/2 cup sherry |
1/4 cup butter or margarine, divided |
2 tablespoons all-purpose flour |
1 1/2 cups half-and-half |
1/2 pound fresh mushrooms, sliced |
2 tablespoons chopped fresh parsley |
1 teaspoon salt |
dash of red pepper |
3 tablespoons fine, dry breadcrumbs |
Directions:
1. Soak chicken in sherry 1 hour; drain well, and set aside. Discard sherry.
2. Melt 2 tablespoons butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add reserved chicken, and stir well.
3. Sauté mushrooms in remaining butter in a small skillet 3 to 5 minutes. Add mushrooms, parsley, salt, and pepper to chicken mixture; stir well. Divide chicken mixture among 8 scallop shells or ramekins. Top with breadcrumbs. Bake at 375° for 25 minutes or until lightly browned.
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