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.
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.