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CREAMY HAM AND CHICKEN MEDLEY

- from chicken recipe
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.

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