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BAKED CHICKEN & SHRIMP SUPREME
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BAKED CHICKEN & SHRIMP SUPREME

INGREDIENTS
1 c. butter
1 1/2 tsp. salt
2 tsp. Accent
2 tbsp. cut chives
4 c. cooked chicken, diced
2/3 c. diced pimientos
1/2 c. melted butter
1/4 tsp. pepper
2 tsp. paprika
2 cans button mushrooms (lg. can)
2 qt. milk
4 c. cooked shrimp
8 c. cooked rice
1 c. flour

DIRECTIONS
Melt butter and blend in flour, salt, pepper, Accent, paprika and chives. Drain broth from mushrooms into measuring cup and add enough milk to make 2 quarts. Add milk mixture to butter mixture. Cook over low heat, stirring constantly, until smooth and thickened. Add mushroom crowns, chicken, shrimp and pimientos. Line two oblong baking dishes, 8″x12″x2″ with rice. Fill center with chicken mixture, brush rice rim with melted butter. Unless baked immediately, cover with plastic wrap or foil and refrigerate.

Bake at 325 degrees for 15 to 35 minutes, or until bubbling hot. Time will depend on the temperature of the dish when it is put in the oven.

Serves 20

~~~~~~~~~~~~~~~

That sir which serves and seeks for gain,
And follows but for form,
Will pack when it begins to rain,
And leave thee in the storm.
But I will tarry; the fool will stay,
And let the wise man fly:
The knave turns fool that runs away;
The fool, no knave, perdy.
~ KING LEAR
Act II The Fool, scene iv

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