Recipe - Parmesan Cream Chicken - Serves 30

5 34 pound chickens
One half pound Smoked ham
2/3 pound Butter
1 1/3 cup Flour
2 qt Milk
2 cup Dry white wine
3 tablespoon Fresh lemon juice
TT salt and pepper
One half pound Medium Cheddar cheese;
grated
2/3 pound Fresh Parmesan cheese;
grated (2 cups)
4 cup Fresh bread crumbs
1 cup Melted butter

Roast chickens (see MoistCooked Chicken recipe). When cool enough to
handle, remove meat from bones and cut into largish bitesize pieces. (Boil
down bones and skin for stock.) Melt butter and stir in flour until cooked.
Add milk and stir until thickened. Add wine. Add Cheddar and half the
Parmesan cheese and stir until melted. Season to taste and add lemon juice.
Chop ham into small bits and mix with chicken pieces. Set the meat in deep
baking pans. Pour sauce over meat. Mix remaining Parmesan cheese and
breadcrumbs with melted butter. Sprinkle breadandcheese mixture over
chicken. Bake in preheated 350 degrees oven until sauce bubbles at edges.
Just before serving you may broil the top briefly to brown it.

Note: The breadcrumbs should not be the fine, dry, commercial ones. It's
best if you process fresh slices of bread, leaving some coarse chunks.

NOTES : I made this when I catered the MUUF Pledge Dinner.

Recipe by: Cash From Your Kitchen by Catherine Harris

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
3, 1998