Friday, June 2, 2017
DELUXE CHICKEN AND SHRIMP CASSEROLE
DELUXE CHICKEN AND SHRIMP CASSEROLE 1/4 cup finely chopped onion 2 Tablespoons butter 2 Tablespoons vegetable or canola oil 1/4 cup all-purpose flour 3/4 teaspoon paprika 3 cups half and half cream 2/3 cup dry sherry 6 teaspoons chicken bouillon (crushed into granules) 1 1/2 teaspoons dried thyme or tarragon 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cubed, cooked chicken 24 large raw shrimp, rinsed, peeled and deveined 1/2 pound sliced mushrooms 1 Tablespoon freshly squeezed lemon juice 4 cups water 2 teaspoons chopped chives hot, cooked rice In Dutch oven over medium heat, sauté onion in butter and oil for 4 minutes. Sprinkle flour and paprika over onions. Cook and stir for 1 minute. Stirring, add half and half, sherry, 3 teaspoons bouillon, thyme, salt and pepper. Continue to stir and bring to a boil. Boil until slightly thickened. Add chicken and reduce heat to low. In large bowl toss mushrooms with lemon juice. Add mushrooms to the chicken mixture. Simmer over low heat until mushrooms are softened and heated through, about 15 minutes. In a medium saucepan, bring water and 3 teaspoons bouillon to boil. Add shrimp and return to a boil. Reduce heat to low and simmer 2-3 minutes; drain. Stir shrimp into hot chicken mixture and serve over rice.