- butter1 tablespoons
- fresh mushrooms, sliced1/2 cups
- butter1/3 cups
- flour1/3 cups
- milk, divided2 1/2 - 3 cups
- Half & Half1 cups
- parmesan cheese, freshly grated1 cups
- salt1/2 teaspoons
- black pepper1/4 teaspoons
- nutmeg1/4 teaspoons
- chopped cooked chicken2 cups
- chopped cooked ham2 cups
- frozen puff pastry shells, baked2 (10 oz.) pkgs.
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.