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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I'm a first-grade teacher who has hectic evenings, so I appreciate this dish. I can make it with items I have on hand, plus it tastes great. My husband requests it often.—Kelly Corrigan, Crawfordville, Florida Ingredients:
1/2 pound sliced fresh mushrooms |
1/4 cup butter, cubed |
1/2 cup sliced green onions |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1/2 cup half-and-half cream |
1/4 cup chicken broth |
1/4 cup sherry or additional chicken broth |
1 cup (4 ounces) shredded cheddar cheese |
2 cups cubed cooked chicken |
2 cups cooked medium shrimp, peeled and deveined |
2 tablespoons minced fresh parsley |
hot cooked rice |
Directions:
1. In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for 3 minutes or until tender.
2. Stir in the soup, cream, broth and sherry. Cook and stir over medium-low heat until blended; stir in cheese until melted. Add the chicken, shrimp and parsley; heat through. Serve with rice. Yield: 6 servings.
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