Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Celery; diced |
| 1 medium | Onion; chopped |
| ½ cup | Shortening |
| ½ cup | Flour, all-purpose |
| 1½ teaspoon | Salt |
| ¾ teaspoon | Pepper |
| 3½ cup | Milk |
| 1 can | Soup, cream of mushroom |
| 2 cups | Ham; cooked, cubed |
| 2½ cup | Chicken; cooked, cubed |
| 2 tablespoons | Pimiento; chopped |
| ¼ teaspoon | Basil, ground |
| 3 tablespoons | Sherry |
| 2 tablespoons | Parsley; chopped |
| ½ cup | Cheese, Sharp; shredded |
Saute celery and onion in shortening until transparent. Stir in flour, salt, and pepper. Add milk gradually; cook over medium heat, stirring constantly, until slightly thickened. Add remaining ingredients except cheese. Simmer an additional 5 minutes. Pour into a greased 2-½ quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 30 minutes; sprinkle with cheese the last 5 minutes of cooking time.
If dish is to be frozen, do not bake; wrap securely and freeze. To serve, cover and bake (still frozen) at 350 degrees for 1 hour.
Uncover and bake an additional 30 minutes; sprinkle with cheese the last 5 minutes of cooking time. SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-30-94