Creamy Ham And Chicken Medley Recipe

• 1 tbsp. butter
• 1/2 c. fresh mushrooms, sliced
• 1/3 c. butter
• 1/3 c. flour
• 2 1/2 - 3 c. lowfat milk, divided
• 1 c. Half & Half
• 1 c. parmesan cheese, freshly grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 c. minced cooked chicken
• 2 c. minced cooked ham
• 2 (10 ounce.) Packages frzn puff pastry shells, baked

1. Heat 1 Tbsp.
2. butter in a large saucepan over medium heat; add in mushrooms, and cook till tender, stirring constantly.
3. Remove from saucepan and set aside.
4. Heat 1/3 c. butter in saucepan over low heat; add in flour, stirring till smooth.
5. Cook 1 minute, stirring constantly.
6. Gradually add in 2 1/2 c. lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly.
7. Stir in whipping cream and next five ingredients.
8. Cook, stirring constantly, till cheese melts and mix is smooth; stir in chicken and ham.
9. Add in sufficient of remaining 1/2 c. lowfat milk for a thinner consistency.
10. To serve, spoon into shells.
11. Yield of sauce is for 10 shells.
12. Note: This can be made a day ahead and refrigerated.
13. Either microwave or possibly place on the stove to gently hot.
14. May be served over pasta.
15. Serve with a crisp green salad.

butter, fresh mushrooms, butter, flour, milk, parmesan cheese, salt, black pepper, nutmeg, chicken, ham, pastry shells

Taken from cookeatshare.com/recipes/creamy-ham-and-chicken-medley-44451 (may not work)