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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
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.
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