CREAMY HAM AND CHICKEN MEDLEY

CREAMY HAM AND CHICKEN MEDLEY

1 tbsp. butter

1/2 c. fresh mushrooms, sliced

1/3 c. butter 1/3 c. flour

2 1/2 - 3 c. milk, divided

1 c. Half & Half

1 c. parmesan cheese, freshly grated 1/2 tsp. salt

1/4 tsp. black pepper 1/4 tsp. nutmeg

2 c. chopped cooked chicken

2 c. chopped cooked ham

2 (10 oz.) pkgs. frozen puff pastry shells, baked

Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly. Remove from saucepan and set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next five ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham. Add enough of remaining 1/2 cup milk for a thinner consistency. To serve, spoon into shells. Yield of sauce is for 10 shells. Note: This can be

made a day ahead and refrigerated. Either microwave or place on the stove to gently warm. May be served over pasta. Serve with a crisp green salad.