Parmesan Cream Chicken - Serves 30

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Parmesan Cream Chicken - Serves 30 Ingredients

5 3-4 pound chickens	3 tb Fresh lemon juice
1/2 lb Smoked ham	TT salt and pepper
2/3 lb Butter	1/2 lb Medium Cheddar cheese;
1 1/3 c Flour	2/3 lb Fresh Parmesan cheese;
2 qt Milk	4 c Fresh bread crumbs
2 c Dry white wine	1 c Melted butter

Instructions for Parmesan Cream Chicken - Serves 30

Roast chickens (see Moist-Cooked Chicken recipe). When cool enough to handle, remove meat from bones and cut into largish bite-size 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 bread-and-cheese 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. Its 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 recipelu-digest by "Valerie Whittle" on Feb 3, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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