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1 tablespoon butter or margarine
1/2 cup fresh sliced mushrooms
1/3 cup butter or margarine
1/2 cup all-purpose flour
2 1/2 to 3 cups milk, divided
1 cup whipping cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Dash of ground red pepper
2 cups chopped cooked chicken
2 cups chopped cooked ham
2 (10-ounce) packages commercial frozen puff pastry
shells, baked

Melt 1 tablespoon butter in large saucepan over medium heat;
add mushrooms and cook until tender, stirring constantly. Remove
from saucepan; 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 5 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 desired consistency. To
serve, spoon into baked shells. Sprinkle with paprika.

Yield: 12 servings.

Note: Can be served over angel hair pasta instead of shells.

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