Creamed Chicken In Patty Shells
|Butter||3 Tablespoon, divided|
|Ground nutmeg||1 Dash|
|Mushrooms||1 1⁄2 Cup (24 tbs), sliced (fresh)|
|All purpose flour||3 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cooked chicken||2 Cup (32 tbs), chopped|
Bake patty shells according to package directions, cool.
Pull out center of shells, set shells aside.
Melt 1 tablespoon butter in a small skillet, saute mushrooms 4 to 5 minutes.
Melt remaining 2 tablespoons butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth and milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in mushrooms, sherry, seasonings, and chicken, heat thoroughly.
Serve creamed chicken in patty shells.