Chicken & Shrimp AuGratin

By dorchuk

Ingredients

• 1/2 cup milk
• 1/8 cup flour
• 3/8 teaspoon white pepper
• 3/8 cup shredded sharp cheddar cheese
• 1/2 cup chicken stock ro white wine
• 1/8 cup (1/2 stick) butter
• 5 3/8 ounces mushrooms, sliced
• 1 3/8 tablespoons shallots, minced
• 1 3/8 tablespoons butter
• 3/8 cup seasoned bread crumbs
• 2 large boneless chicken breasts, grilled and cut up into bite size pieces
• 5/8 pound medium shrimp, cooked, remove tails
• 2 (10 oz. pkgs) frozen artichoke hearts, cooked according to pkg direction, cut into quarters
• 1 3/8 cups any desired cheese, shredded

Details

Servings 4

Preparation

Step 1

Whisk together milk, flour and pepper in large saucepan, bring to boil, stirring as it thickens.
Remove from heat and stir in 1/2 cup cheese. Stir in wine or chicken stock, set aside.
In medium saucepan, melt butter, add mushrooms and shallots and saute for 5-10 minutes. Remove from heat and add to cheese sauce along with chicken, shrimp and artichokes and the 2nd cup of cheese.
Spoon into a buttered or greased casserole dish, top with bread crumbs and chunks of butter.
Bake for 30 minutes or until browned, bubbly around edges. Serve hot.