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Shrimp Chicken Skillet
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1/2 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup sliced green onions
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 cup (4 ounces) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Hot cooked rice
In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for
3 minutes or until tender. Stir in the soup, cream, broth and sherry or
additional broth. Cook and stir over medium-low heat until blended; stir in
cheese until melted. Add the chicken, shrimp and parsley; heat through. Serve
over rice.
Yield: 6 servings.
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |