Chicken And Mushrooms In Patty Shells

• 2 pkg. frozen patty shells (Pepperidge Farm)
• 2 c. chicken broth (canned or stock)
• 3 c. cooked chicken breast, cut up
• 3 Tbsp. cornstarch
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (13 oz.) can evaporated milk
• 4 to 6 oz. small shrimp (canned or thawed)
• 1 can sliced mushrooms (4 1/2 oz.)
• 3 Tbsp. minced chives
• 2 Tbsp. fine pimiento
• 1 (10 oz.) pkg. broccoli florets, defrosted
• paprika

1. Put cornstarch in 2-quart saucepan.
2. Add broth gradually.
3. Add cheese and milk.
4. Heat to boiling, stirring constantly.
5. Boil and stir one minute.
6. Add chicken and shrimp.
7. Heat until hot.
8. Stir in chives, pimiento and broccoli last.
9. May make day ahead.
10. If in reheating mixture becomes runny, add more cornstarch.
11. Paprika for top.
12. Serves 8.

frozen patty shells, chicken broth, chicken, cornstarch, cream cheese, milk, shrimp, mushrooms, chives, pimiento, broccoli florets, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690615 (may not work)