Yield: 6 Servings
|½ cup||Chopped onion|
|2 tablespoons||Butter or margarine|
|3 tablespoons||All-purpose flour|
|1 can||Sliced mushrooms; (3-oz.)|
|1 cup||Light cream|
|2 tablespoons||Dry sherry|
|2 cups||Cubed cooked chicken or turkey|
|1 cup||Cubed cooked ham|
|1 can||Water chestnuts; drained & sliced (5-oz.)|
|½ cup||Shredded process Swiss cheese|
|1½ cup||Soft bread crumbs|
|3 tablespoons||Butter or margarine; melted|
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 1½ 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@...> on Mar 30, 1998