Chicken Shrimp Supreme

This recipe appeared in Prescriptions for All Occasions, published by the Medical Society of Virginia Auxiliary in 1990. The proceeds were designated, through the American Medical Association Education and Research Foundation, to a Medical School in Virginia for breast cancer research. I bought a copy for myself and my mother and she subsequently “discovered” this recipe. It became a family favorite over the years. My husband made this entree for a 2009 Valentine Day Dinner in which the men did ALL the cooking and serving for their spouses! It received rave reviews! Originally submitted by Ann Gargus.

ingredients

1/4 cup butter
1/2 lb. fresh mushrooms, sliced
2T green onions, sliced
2 cans cream of chicken soup
1/4 cup sherry (or to taste)
1/4 cup light cream
1 cup cheddar cheese, grated
2 cups cooked chicken, chopped
2 cups shrimp, cooked and peeled
2 T parsley

directions

Melt butter in 3 qt. saucepan. Add mushrooms and saute. Add onions and saute 5 minutes. Add soup and gradually stir in sherry and light cream. Add cheese and heat on low, stirring until cheese is melted. Add chicken, heat to serving temperature, add shrimp then so as not to overcook them. (If necessary to get correct thickeness, additional cream or sherry may be added.) Stir in parsley before serving. Serve over rice. Serves 8. (really 6 with appetites!)

Source: Mary Hayes, Virginia Beach