Baked Chicken Pancakes
|Green pepper||1 , cored, seeded and diced|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Heavy cream||3 Tablespoon, mixed|
|Cooked chicken||4 Cup (64 tbs), diced|
|Shelled cooked shrimp||125 Gram (1 Cup)|
|Mornay sauce||315 Milliliter (1 1/4 Cups)|
|Parmesan cheese||2 Tablespoon, grated|
Preheat the oven to 375°F (100°C).
Melt the butter in a saucepan and add the pepper and onion.
Fry, stirring constantly, for 6 to 8 minutes or until the onion is golden.
Add the garlic and mushrooms and fry for 4 minutes, stirring.
Stir in the cream mixture, the salt and pepper, paprika, chicken and shrimp.
Cook, stirring constantly, until the mixture has thickened.
Remove the pan from the heat.
Put one pancake into a round baking dish and spread over one-fifth of the mixture.
Top with another pancake and continue making layers, ending with a pancake.
Pour the mornay sauce over the top and sprinkle with the Parmesan cheese.
Bake in the oven for 30 minutes or until the top is well browned.