8 ounces cooked chicken breast, diced
1/2 pound baby shrimp, cooked and cleaned
8 artichoke hearts, drained and cut in half
10 mushrooms, sliced
1/2 tablespoon salted butter
1 teaspoon Worcestershire sauce
3/4 cup Béchamel Sauce, see Recipe
2 tablespoons sherry
1 tablespoon Parmesan cheese
1/4 teaspoon paprika
1 pinch of salt and white pepper to taste
1 cup seasoned rice, see Recipe
Arrange artichoke hearts in bottom of small, shallow, buttered casserole dish. Add shrimp and chicken. Sauté mushrooms in butter and add to Béchamel sauce. Add Worcestershire, sherry, salt, and white pepper to white sauce. Stir gently and pour over casserole. Sprinkle with Parmesan cheese and paprika.
Bake uncovered at 350°F for about 25 to 30 minutes or until bubbly. Top should be brown. Garnish with parsley. Serve with your favorite rice.
Yield: 2 servings
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