susie-in-co
Well-known member
from the Grand Rapids, MI Junior League cookbook.
Shrimp and Chicken Au Gratin
Yield: 6 Servings
3/4 cup milk
1/4 cup flour
½ teaspoon white pepper
½ cup (2 ounces) shredded sharp Cheddar cheese
2/3 cup Champagne or white wine
1/4 cup (½ stick) butter
8 ounces mushrooms, sliced
2 tablespoons minced shallots
2 tablespoons butter
½ cup fresh plain bread crumbs
4 boneless chicken breasts, cooked and chopped
1 pound medium shrimp, peeled, deveined and cooked
2 (10-ounce) packages frozen artichoke hearts, cooked, drained and quartered
2 cups (8 ounces) shredded sharp Cheddar cheese
Whisk together the milk, flour and white pepper in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in ½ cup cheese. Stir until the cheese is melted. Stir in the Champagne. Cover and keep warm.
Preheat the oven to 375° F. Melt 1/4 cup butter in a large skillet over medium-high heat. Add the mushrooms and shallots and sauté for 5 minutes or until the shallots are tender. Remove from the heat. Melt 2 tablespoons butter in a small skillet over medium-high heat. Add the bread crumbs and cook until lightly toasted, stirring frequently.
Combine the cheese sauce, mushroom mixture, chicken, shrimp, artichokes and 2 cups cheese in a large bowl. Spoon into a buttered 2-quart baking dish. Top with the bread crumbs. Bake for 30 minutes or until golden brown and bubbling around the edges. Serve hot.
Source: Grand Temptations from the Junior League of Grand Rapids, MI
My notes: I only had jarred artichoke hearts and they worked fine in this recipe. I also had some white cheddar that I combined with the sharp. I also used fresh parsley for garnish.
Shrimp and Chicken Au Gratin
Yield: 6 Servings
3/4 cup milk
1/4 cup flour
½ teaspoon white pepper
½ cup (2 ounces) shredded sharp Cheddar cheese
2/3 cup Champagne or white wine
1/4 cup (½ stick) butter
8 ounces mushrooms, sliced
2 tablespoons minced shallots
2 tablespoons butter
½ cup fresh plain bread crumbs
4 boneless chicken breasts, cooked and chopped
1 pound medium shrimp, peeled, deveined and cooked
2 (10-ounce) packages frozen artichoke hearts, cooked, drained and quartered
2 cups (8 ounces) shredded sharp Cheddar cheese
Whisk together the milk, flour and white pepper in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and stir in ½ cup cheese. Stir until the cheese is melted. Stir in the Champagne. Cover and keep warm.
Preheat the oven to 375° F. Melt 1/4 cup butter in a large skillet over medium-high heat. Add the mushrooms and shallots and sauté for 5 minutes or until the shallots are tender. Remove from the heat. Melt 2 tablespoons butter in a small skillet over medium-high heat. Add the bread crumbs and cook until lightly toasted, stirring frequently.
Combine the cheese sauce, mushroom mixture, chicken, shrimp, artichokes and 2 cups cheese in a large bowl. Spoon into a buttered 2-quart baking dish. Top with the bread crumbs. Bake for 30 minutes or until golden brown and bubbling around the edges. Serve hot.
Source: Grand Temptations from the Junior League of Grand Rapids, MI
My notes: I only had jarred artichoke hearts and they worked fine in this recipe. I also had some white cheddar that I combined with the sharp. I also used fresh parsley for garnish.