Shrimp Chicken Skillet

SERVINGS 6

1/2 pound fresh mushrooms, sliced
1/4 cup butter
1/2 cup sliced green onions
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 cup sherry or additional chicken broth
1 cup (4 ounces) shredded cheddar cheese
2 cups cubed cooked chicken
2 cups cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Hot cooked rice

  1. In a large skillet, saute mushrooms in butter for 5 minutes. Add
  2. onions; saute for 3 minutes or until tender.
  3. Stir in the soup, cream, broth and sherry or additional broth. Cook and stir over medium-low heat until blended; stir in cheese until melted.
  4. Add the chicken, shrimp and parsley; heat through. Serve over rice.

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